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.

Take a jar of apple sauce.
Look at the substance.
Now add some pecto enzymes
Shake well and put in a warm place.
Look again after a few hours.

You can find the pictures at my web-log:
http://www.wijnmaker.blogspot.com/

Have fun,
Luc Volders
--

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

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

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

Nice blog Luc - thanks for the link

Particularly appreciate the English version - was struggling trying to
figure out what the heck was what!



On 2008-02-01 15:56:14 -0800, Luc Volders > said:

> 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.
>
> Take a jar of apple sauce.
> Look at the substance.
> Now add some pecto enzymes
> Shake well and put in a warm place.
> Look again after a few hours.
>
> You can find the pictures at my web-log:
> http://www.wijnmaker.blogspot.com/
>
> Have fun,
> Luc Volders

"Luc Volders" > wrote in message
...
> 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.
>
> Take a jar of apple sauce.
> Look at the substance.
> Now add some pecto enzymes
> Shake well and put in a warm place.
> Look again after a few hours.
>
> You can find the pictures at my web-log:
> http://www.wijnmaker.blogspot.com/
>
> Have fun,
> Luc Volders

Thank you for the nice demonstration Luc.
Lum

Coming from the one who wrote a highly
recommended book on winemaking I can only say
I am honored.

Thanks.
Luc

Lum Eisenman wrote:

>
> "Luc Volders" > wrote in message
> ...
>> 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.
>>
>> Take a jar of apple sauce.
>> Look at the substance.
>> Now add some pecto enzymes
>> Shake well and put in a warm place.
>> Look again after a few hours.
>>
>> You can find the pictures at my web-log:
>> http://www.wijnmaker.blogspot.com/
>>
>> Have fun,
>> Luc Volders
>
> Thank you for the nice demonstration Luc.
> Lum

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

On Feb 11, 1:01*am, Luc Volders > wrote:
> Coming from the one who wrote a highly
> recommended book on winemaking I can only say
> I am honored.
>
> Thanks.
> Luc
>
>
>
>
>
> Lum Eisenman wrote:
>
> > "Luc Volders" > wrote in message
> . ..
> >> 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.
>
> >> Take a jar of apple sauce.
> >> Look at the substance.
> >> Now add some pecto enzymes
> >> Shake well and put in a warm place.
> >> Look again after a few hours.
>
> >> You can find the pictures at my web-log:
> >>http://www.wijnmaker.blogspot.com/
>
> >> Have fun,
> >> Luc Volders
>
> > Thank you for the nice demonstration Luc.
> > Lum
>
> --http://www.wijnmaker.blogspot.com/- Hide quoted text -
>
> - Show quoted text -

Luc,
It's very cool work, thanks for sharing.

Joe