Greg Cook ) wrote:
>On 4/26/04 6:40 PM, in article
, "Lum"
> wrote:

>>
>> "Barry" > wrote in message
>> om...
>>> Can these be added at the same time?
>>>
>>> I usually add the Pectin at the same time as I add yeast (12 hours
>>> after Campden). I'm following a receipe that calls for adding
>>> everything all in one bang (Pectin, Campden, Energizer) and then Yeast
>>> after 12 hours.
>>>
>>> Is this really OK?
>>
>> Barry,
>>
>> There are several misconceptions in the home winemaking literature and "wait
>> several hours after adding sulfite before adding yeast" is one of them.
>>
>> All of the yeast manufacturers recommend adding their yeasts immediately
>> after adding sulfur dioxide (check their literature or internet sites).
>> Here's why. Commercial yeast is NOT sensitive to moderate amounts of SO2,
>> but native yeasts are stunted for several hours by moderate amounts. So, if
>> commercial yeast is added at the same time as the SO2, the commercial yeast
>> has several hours to multiply before the native yeast becomes active again.
>> The large population of commercial yeast then dominates the fermentation
>> until completion.
>>
>> Lum
>> Del Mar, California, USA
>>
>>

>Lum,

>Thanks for the information. I thought that was the case as well. The
>question was pertaining to Pectic Enzyme, however. Do you have any knowledge
>about effects of SO2 on pectic enzyme that you could share? I suspect, since
>it is just the enzyme, and not 'alive' it should be fine, but I don't know.

>Thanks.


>--
>Greg Cook
>http://homepage.mac.com/gregcook/Wine
>http://homepage.mac.com/gregcook/aws

Dunno, but since SO2 is specifically used to de-activate enzymes
(e.g., some of the enzymes responsible for browning), I always try
to add them separately.

SO2 doesn't de-activitate ALL enzymes though, like laccase, but I
figure it's better to be safe than sorry.

I normally add SO2 at crush, and for whites add the enzyme at the
beginning of fermentation, when it's warm again the the enzyme can
do some good. For reds, I wait to add the enzyme to reds until the
second or third day.

Dave
************************************************** **************************
Dave Breeden