Pectic Enzymes
Posted: Sun Jun 28, 2009 9:46 am
When to add
Fruit/berry musts - 8-10 hours after adding sulfates to achieve the full benefit
Form
Powder or concentrated liquid (short shelf life)
Dosage
According to the recipe
Contraindications
Do not add to musts above 75 degrees. This will kill it! Works best in cooler temperatures.
Purpose
1. Breaks down the natural pectin in most fruit
2. Breaks down the pulp/skin cell walls to release tannins, acids, aromas, and flavors
Fruit/berry musts - 8-10 hours after adding sulfates to achieve the full benefit
Form
Powder or concentrated liquid (short shelf life)
Dosage
According to the recipe
Contraindications
Do not add to musts above 75 degrees. This will kill it! Works best in cooler temperatures.
Purpose
1. Breaks down the natural pectin in most fruit
2. Breaks down the pulp/skin cell walls to release tannins, acids, aromas, and flavors