The warmth is absolutely necessary.
Pectin enzymes are best kept in the cold for storage (like in the fridge)
They will come in action in a modest temperature like
20 to 35 degrees celsius. The warmer the faster they will work
but at a to hot temperature they will disintegrate and stop functioning.

As a matter of fact I have made several other experiments with these
enzymes which will follow later in my web-log.

Luc Volders

Dick Adams wrote:

> 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

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http://www.wijnmaker.blogspot.com/