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.
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