Luc Volders > wrote:

> Every winemaking book describes the use of pecto-enzymes.
>
> And of course I used it in all my fruit-wines.
> But I never really SAW the advantage of using these enzymes.
>
> So I conducted an experiment which I all urge you to do yourself.
> It is also a great demonstration at a wine-makers or guild meeting.
> it easily shows to all new-bies what the advantages are of a well
> conducted use of pecto enzymes.
> ....
>
> You can find the pictures at my web-log:
> http://www.wijnmaker.blogspot.com/

I am impressed and I thank you.
Question: Is the warmth necessary?

Dick