Wine Making – Pectic Enzyme Facts
Wine making can be a fun hobby for many adults. What many new wine makers do not understand is the additives that must be added in order to make wine. It how to drive a forklift like a pro is not simply fermented fruit. There are bacteria, chemicals, and proteins that must be added as well. Listed below are some of the pectic enzyme facts.
Pectins are complex carbohydrate chains that occur naturally in a fruit’s cellular walls. These pectin molecules are quite large and can form gels. Therefore, when left unattended during wine making, your wine can become hazy and congealed.
Pectic enzyme serves two purposes in wine making. The first being that it breaks down the fruit’s cellular structure. Pectin is located in the cellular structure of the fruit. By destroying the cellular walls, more juice is extracted from the fruit.
Pectin will also cause your wine to be cloudy or murky. Adding pectic enzyme to your wine during the fermenting stage will clear up and thin your wine. This gives you clear and non syrupy wine.
Pectic enzymes are one of the vital additives for your wine making. These enzymes are available from most of your local brewer supply stores or on the list of factory machines internet. It comes in liquid or dry powder form. Prices vary depending on where you purchase the product, but prices start around $2.59 for one ounce.
Making your own wine can be a fun and rewarding experience. There are many kits and books available to help ensure you have the proper additives included.…