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I'm making plum wine right now and was wondering about this. While this may not be an official "answer" here, I have read that you can pretty much add pectic enzyme at any point in the process, but it's supposedly best to add it in the beginning. Pectic enzyme effectively un-does the work pectin does in your wine-- pectin wants to make it into a gel, but ...


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Pectic enzymes and the polysaccharide that they break down, pectin, are naturally occurring in apples. To get them to break down your apples for juice, though, you would need to wait for the fruit to ripen to the brink of rotting. In your example, you would need to add pectic enzymes to the apples. The enzymes will break down the pectin and probably other ...


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Enzymes are catalysts and are not used up in the process of converting the substrate, that much is true. However, enzymes are not being introduced into a stable environment when being put into your melomel. Think about it, there is alcohol, the pH is very low, there is nothing to stabilize the enzymes, etc. Most likely the enzymes added in the beginning are ...


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Wikipedia says, As with all catalysts, enzymes are not consumed by the reactions they catalyze [...] In other words, once you've added the enzyme, it will still be around to break down more fruit later (assuming you've not boiled the enzyme, which denatures it, but of course that's not the case here.) So, you shouldn't need to add more to ...



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