What is the different between Pectic enzyme or bentonite?? I tried to look it up on the web but didn't undertsand what I was reading..!!~
Bentonite is a form of clay that is used to clear the wine of particles in suspension that cause a haze. It is used mostly in white wines.
When making wine from pure juice (like grocery bought juice) you can add some bentonite to the juice. The bentonite will then act as a vessel for the yeast to lift on in their yourney through the must.
It helps fermentation by spreading the yeast better throughout the whole must.
But besides that it is just an aid in clearing a wine.
Pectic enzymes are a natural product that break down the pectics in a juice. Now pectic is what makes a jam or jelly thick. We do not want that. We want a juice. So the enzyme will break down the pectic and fruit cells. That way more juice is freed, just what we need for winemaking.
I did some tests with pectic enzymes on my web-log describing with photos exactly what it does and when it does it.
You can find these tutorials here:
You can find a practical example in my story about the most effcient ways to juice apples:
Hope this helps.