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Old 11-09-2012, 12:28 AM   #1
oogaboogachiefwalkingdeer
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Ate these the same thing?? Mike

 
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Old 11-09-2012, 02:33 PM   #2
saramc
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No, pectin is what you want to break down by adding the pectolase aka pectic enzyme during fermentation. Once wine is finished fermenting the pectolase does not work and simply drops as sediment. Pectin is naturally found in fruits, apples and quince being the most rich in pectin. Some fruits like papaya and pineapple are loaded with a naturally occurring enzyme, so those wines usually clear quite easily.

Pectin is what helps thicken jelly/jam as you make it. Pectin unaddressed in wine will almost always cause a hazy wine.

Sara
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Old 11-09-2012, 04:44 PM   #3
oogaboogachiefwalkingdeer
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I actually meant to type pectic enzyme vs pectolase. Mike

 
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Old 11-09-2012, 08:37 PM   #4
saramc
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Quote:
Originally Posted by oogaboogachiefwalkingdeer
I actually meant to type pectic enzyme vs pectolase. Mike
Same creatures. I think those outside of US tend to call it pectolase. 'ASE' is Greek for 'to seperate or break apart'.
Unless you are a mechanic. LOL
....Sara
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