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Foul taste of pectin enzyme?
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Joaquin
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Foul taste of pectin enzyme?
LG > wrote in message >. ..
>
(Joaquin) wrote:
>
> >Yes, I thought that it might have been spoiled in some way too. I
> >bought some more pectin enzyme in another shop and it wasn't the same.
> >More or less the same smell but way weaker than the first batch.
> >
> >The wine is probably oxidized too due to all the racking and filtering
> >I've done. I'll probably just filter it again and bottle and hope for
> >the best. If it doesn't turn out ok I'll just dump it.
>
> Doh.. don't give up yet! I hate to hear of a perfectly unrepaired batch
> going to waste!
>
> Maybe try a few things..
> * fining with gelatain/kieselsol (tends to strip a wine a little,
> but may also strip some bad flavours/spoilage too)
> * cold stabalization
> * filtering again, after the above two
>
> After it's stripped a little but not completely horrible.. you could just
> freeze it, collect the 1st half of the runoff, then toss the leftover ice..
> add some sugar to 1.020 and now you might have some instant port that might
> not be half bad! (oxidization isn't as bad for something that ends up as a
> port wine methinks) Then bottle it! Worst case is you've bottled half the
> amount you would have had to.
>
> LG
Nah, I haven't given up yet. That was my frustration talking
I tasted the wine again today and it seems that the bad taste of the
pectin enzyme has gone away now after a week or so. It still has a
slight haze, even after filtration, but I think I'll leave it as it
is. Would it be a Bad Thing to bottle a wine with a haze? If it hasn't
settled by now I don't think it'll settle in the bottle either, right?
I've already done the gelatin/kiselsol fining and the cold
stabilization so I don't think that would help.
Talking about the pectin enzyme. Is it supposed to break down the
proteins to smaller molecules so that the wine looks clear or does it
make the pectin proteins settle?
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