FoodBanter.com - View Single Post - how does SO2/campden affect pectic enzyme?

pp

wrote:
>
> Jack Keller says, buried somewhere on his website, that the SO2 gas
> released inhibits pectic enzyme. And like Droopy says, yeast use must
> proteins to grow, and the pectic enzyme you added works just fine as
> yeast food.
>

This question pops up on a somewhat regular basis - if you do a search
on the archive, there is a post from a guy from Scott Labs who said
that's true only at free SO2 levels of 200ppm and more, so there is no
issue in sulfiting and adding pectic enzyme around the same time.

Pp