Agriculture Reference
In-Depth Information
must with a temperature under 80 degrees and the must
cannot be reheated thereafter.
When making wines with no added sulfites or when making
wines in which honey is the primary ingredient, it is common
to heat the must in order to assure its sterility. Anytime heated
ingredients are added to the must, the temperature of the must
should be allowed to drop adequately before pectic enzyme is
added. The container of pectic enzyme has instructions
printed on the label for how much to add to your must, but
this is a general direction. Some fruits require the standard
amount, but some require double. The following table will let
you see at a glance.
Double Pectic
Enzyme
Enzyme According to Directions
Blackberries, Blueberries, Cherries,
Nectarines, Peaches, Plums, Raspberries,
Watermelon
Apples, Pears,
Strawberries
Pectic Enzyme Requirements of Various Fruits
Yeast Nutrient, Yeast Energizer, Thiamine, and Lipid Supply
During the reproductive phase of yeast in the must, the sheer
volume of yeast that is created from a tiny packet is
impressive. There will literally be millions of yeast cells per
milliliter of must. All of this cellular budding and division
requires core building blocks for protein and the other parts of
a yeast cell. As with many important factors, though these are
usually present in European grapes to a sufficient degree, they
are lacking in practically all other primary ingredients for
winemaking.
