Wine Making
A range of starch and pectin destoying enzymes.
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Amylase - 25g
£2.20More information
Starch is present in many of the cereals and vegetables used in country winemaking, and this can cause a haze in the finished wine. The addition of Amylase, which is a starch destroying enzyme, to the initial must at the rate of one teaspoon per 4.5 litres will prevent this occurring. It can also be used to clear the starch haze in a finished wine.
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Pectolase
from £1.00More information
Pectin, which is present in many of the ingredients that we use in winemaking, can prevent finished wines from clearing.
To stop this the ingredients should be treated with the pectin detroying enzyme, known as pectolase. This will be most effective if added to the pulped fruit in the bucket, along with the sulphite, before the addition of the remaining ingredients. Pectolase works best on the fruit itself and is not inhibited by the presence of sulphur dioxide.
Pectin is more soluble at higher temperatures, which is one reason for not heating ingredients when preparing a must. Additionally, when heating or boiling a fruit containing pectin, any pectin destroying enzymes naturally present are destroyed, making the use of pectolase even more essential.
It is always beneficial to add the enzyme before the fermentation starts, as the action of enzymes is inhibited by the presence of alcohol. If in any doubt it is advisable to treat all fruits and any juice that is not clear.
Pectin destroying enzymes occur naturally in fruits, although in smaller amounts, so they are not artificial. -
Rohapect VR-C - 28g
£2.65More information
Rohapect is an enzyme, pectin glycoside, which helps break down the cell walls of fruits, facilitating the maximum extraction of both colour and flavour. It is most effective when used in conjunction with pectolase.
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Super Enzyme
89pMore information
A sachet of pectin destroying enzyme, sufficient for up to 5 gallons, as supplied with the Vinbrite filter.
