Nearly every fruit wine recipe calls for pectic enzymes to be added but what do they really do? How do the work? Are there any safety concerns when working with this additive? Let’s find out.
Pectic enzyme, also known as pectinase, is a protein that is used to break down pectin, a jelly like glue that holds plant cells together. In wines pectin can cause troublesome “pectin haze” that is not easily cleared without the use of pectic enzymes. Continue reading “Using Pectic Enzymes to Make Wine”