frickindrink
Active Member
Pectic Enzyme
glycerine
can someone tell me what these are used for iv'e seen them in some recipes. thanx
glycerine
can someone tell me what these are used for iv'e seen them in some recipes. thanx
looking for info
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Pectic Enzyme is for making your wine clearer, lots of fruits naturally contain pectin which will make your wine very cloudy if left. So the enzyme eats the pectin and if used in the correct amount you should have a clear wine.
Glycerine is used to smooth out the harshness of the wine giving a better mouth feel, usually used in high ABV wines
Glycerine is used to smooth out the harshness of the wine giving a better mouth feel, usually used in high ABV wines
Pectic Enzyme aka Pectolase . . . This is an enzyme that is used to destroy the pectin found in the cell walls of fruits . . . some fruits (strawberries) are low in pectin, so the pectolase is not always needed, others (most plum fruits) have a very high pectin content and so pectolase should be considered essential. . . . Adding pectolase to fruits that don't need it does no harm . . . Ideally it should be added to the must at the beginning (when the must is below 30ºC!!) as it will help with the breakdown of the fruit pulp . . .it can be added later in the process if forgotten. . . .If it is left out completely then there is the possibility (certainty with plums) of a wine throwing a pectin haze . . . Adding it at this stage may or may not prove effective . . . but it is always worth trying it at double the rate you would use at the beginning.
Glycerine aka glycerol . . . this is an alcohol based on glucose (IIRC don't quote me on that) it is produced naturally during wine fermentations and adds a silky smoothness to the wine. . . it can be added to wines to improve the drinkability of the wine, especially when the wine is young and the vintner impatient (
) it is more suited to the higher alcohol,heavier bodied wines rather than light crisp dry wines, as if you add too much it can make the wine cloying and lead to a dulling of the palate as the glycerol coats the tongue . . . you can add it to taste . . . but should avoid going much above 1 tsp per gallon . . . especially on lower alcohol beverages like cider . . . . in fact it's worth not using it on ciders :lol:
Glycerine aka glycerol . . . this is an alcohol based on glucose (IIRC don't quote me on that) it is produced naturally during wine fermentations and adds a silky smoothness to the wine. . . it can be added to wines to improve the drinkability of the wine, especially when the wine is young and the vintner impatient (
) it is more suited to the higher alcohol,heavier bodied wines rather than light crisp dry wines, as if you add too much it can make the wine cloying and lead to a dulling of the palate as the glycerol coats the tongue . . . you can add it to taste . . . but should avoid going much above 1 tsp per gallon . . . especially on lower alcohol beverages like cider . . . . in fact it's worth not using it on ciders :lol:frickindrink
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thank very much for the info
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Too true, as I learnt to my cost.Aleman said:
