Sunday, December 16, 2007

Wine Clarification: Pectic Enzymes

Pectins present in wines can cause the wine to remain cloudy. Excess pectins are removed by the addition of pectic enzymes and this treatment is effective for red wines, white wines and for fruit wines. The addition of pectic enzyme prior to fermentation will, in addition to clarification, increase juice yield.

The pectic enzyme powder should be dissolved in water and added prior to fermentation when used to increase juice yields and and as a haze prevention. It can also be added after fermentation to reduce existing haze. Pectic enzymes are most effective at a minimum temperature of 80 degrees Fahrenheit.

If the haze persists you can test to see if the wine still contains excess pectins by adding your wine to methanol at a rate of 1:4. If a heavy, off-white precipitate forms the wine contains excess pectins and it should be treated again with pectic enzymes. If the problem continues it will most likely be necessary to filter the wine.

BlueStem Winery is your full-service supplier for winemaking equipment, wine making supplies, WinExpert ingredient kits, Cellar Craft kits, and all of your other home wine making needs. BlueStem also provides its home brewing clients with a complete line of homebrewing supplies, beer brewing ingredients, and brewing equipment plus we are your exclusive supplier of our own BlueStems Best brewing ingredients kits.

Whether you are making wine from backyard fruit, a WinExpert or Cellar Craft kit or brewing your own beer, we can help you with homebrew supplies or wine making advice. We look forward to being your source for home winemaking ingredients or home brew supplies.

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