| Often a home winemaker that makes wine from | | | | melons, grapes, raspberries and strawberries. |
| fruit will discover a haze in their wine. Often, this is | | | | Therefore, you will need more pectic enzyme |
| caused by the presence of pectin which can hold | | | | when making wine from fruit with more pectin |
| flavors. The haze are actually the presence of | | | | present. |
| gelatin solutions. Those who make jams and jellies | | | | Pectic enzyme or pectolase should be available at |
| are probably familiar with pectin as an addition as | | | | most retailers that offer home wine making |
| it does help to gel the ingredients together. | | | | supplies and is inexpensive at about ten dollars a |
| In wine making, pectin is not a desirable ingredient | | | | pound. When making 3 gallons of gooseberry |
| but it is present in just about all fruit that might | | | | wine, I use about 1 1/2 teaspoons of pectic |
| be used to make wine. It's presence helps to hold | | | | enzyme. For many home winemakers, a pound of |
| the cellular walls together. | | | | pectolase may be an amount that would never |
| So what can you do to prevent pectic hazes | | | | be used, so it is also available in smaller sizes such |
| occurring in your wine? Pectic enzyme, | | | | as 1 ounce and 5 ounce containers. |
| sometimes also called pectolase, is the answer. | | | | A couple of things when considering the use of |
| The use of pectic enzyme has another benefit as | | | | pectic enzyme are in order: |
| well: It will help to extract flavors from the fruit | | | | 1. Never use pectic enzyme in home wine making |
| you are using, as it breaks down the cellular | | | | kits. These kits have already had it added to the |
| structure and "eats" the pectin that is present. | | | | fruit juice concentrate. |
| While it is working to break down pectin, it can | | | | 2. Add pectic enzyme before using bentonite. |
| also increase the yield of the available juice in the | | | | Often, home winemakers will use bentonite to |
| fruit. | | | | help clarify wine at the beginning of the wine |
| Because different fruits have different amounts | | | | making process while the initial vigorous |
| of pectin, it is best to follow a good recipe when | | | | fermentation is occurring. However, bentonite will |
| making wine at home. Use the amount of pectic | | | | neutralize enzymes causing them to be |
| enzyme called for. For example, fruit such as | | | | ineffective. Instead, add the pectic enzyme 2 to 3 |
| gooseberries, blackcurrants, and cranberries have | | | | days before the bentonite addition. This will give |
| a high amount of pectin compared to pears, | | | | the enzyme enough time to do its work. |