Since you said you were bringing grapes to room temp. and crushing
Tuesday night, I assumed it would be too late for cold maceration.
Also, I have always heard that vinifera grapes had no pectin so pectic
enzyme was not needed, but looking at some other posts it seems
unclear whether this enzyme may aid in other ways or not. Couldn't
find a good reference to substantiate either way.

I've never used some of the other enzymes mentioned for color but I
guess it shouldn't surprise me that these are available. There are
also certain yeast strains recommended for better color stabilization
(see the Lallemand website for example)

Miker