The Question is this......
If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ?
In other words will pectic enzyme be effective after fermentation has been completed?
If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ?
In other words will pectic enzyme be effective after fermentation has been completed?