I notice there is a time allowed for pectic enzyme to work before
adding yeast normally 12-24 hours.

What happens when you add the yeast?

Does the pectic enzyme have to do all of it's work prior to yeast being
added and the yeast overpowers it...or does it just need a head
start....or does the yeast eat it?

John F

wrote:

> I notice there is a time allowed for pectic enzyme to work before
> adding yeast normally 12-24 hours.
>
> What happens when you add the yeast?
>
> Does the pectic enzyme have to do all of it's work prior to yeast being
> added and the yeast overpowers it...or does it just need a head
> start....or does the yeast eat it?
>
> John F

The ethanol produced that causes the problem. Once wine is finished and the
pectin has not been broken down, it is very difficult to remove.

Yeast do produce some proteolytic enzymes that will destroy the pectic
enzyme although not much. The alcohol produced byut the yeast will
inhibit pectinase activity as well as will the drop in pH. Most
commercially pectinases are microbially produced and have a pH optimum
of around 4-5.

So basically, they just work better when pectinase is added first.