Pectic enzymes are an essential component in the winemaking process if you are working with fresh grapes and other fruits. They provide you with many advantages that contribute to the quality of your wine. Pectic enzymes are proteins that break down the pectin present in the juice of grapes and other fruits. This article will explore the chemical process of how pectic enzymes work, their benefits and methodology.

When grapes are squeezed for juice, the cell walls are ruptured, and the juice is released. This juice contains large polysaccharide molecules known as pectin. Pectin is a type of carbohydrate molecule made up of many repeating units of a sugar called galacturonic acid. These galacturonic acid units are linked together in long chains. When pectin molecules come into contact with water, they form a gel-like structure. In winemaking, pectin can bond with other particles, such as calcium ions, to create this gel. When calcium ions are added to pectin, they create an electrostatic attraction between the molecules, making them stick together. This attraction causes the pectin molecules to form a network of molecules that trap water. Pectin enzyme breaks down the long chains of galacturonic acid in pectin molecules.

So what does this mean? Pectin enzyme is a type of enzyme that helps break down pectin molecules, which are a type of complex carbohydrate found in the cell walls of fruits, including grapes. During primary fermentation, when yeast converts the sugars in the grapes into alcohol, the pectin enzyme breaks down pectin molecules into smaller molecules making it easier for the yeast to process the sugars. The resulting wine has a smoother taste and texture, and it is more likely to age gracefully. In addition, the pectin enzyme improves your wine's clarity by reducing haze. 

Because of how and when these pectin chains form, adding pectic enzyme before fermentation is an important detail. Since these chains trap fluid, pectic enzyme releases more of the juice allowing for more thorough fermentation and better extraction of the flavors, aromas, and pigments. When pectin enzyme is added to must prior to fermentation, it makes the pectin molecules smaller, which prevents the pectin from forming gel in your wine, making it less cloudy. It helps to ensure that the juice is as free-run as possible, resulting in richer and more intense wines. In addition to these advantages, pectic enzymes also improve the taste and mouthfeel.Pectic enzyme will not be as effective at breaking down the pectin chains in the must if added after fermentation. It needs the acidity of the must to activate it and functions better with the presence of sugar as opposed to alcohol. Acidity is reduced after fermentation because of the introduction of carbon dioxide. Adding it afterwards, or not at all can also increase residual sugar. Because the pectin chains trap water, they also trap sugars which can result in an off dry finish.

If you drink wine also for phenolics, there is even more reason to use pectic enzymes in your process. The breakdown of the pectin molecules allows for an increased extraction of phenolic compounds from the skins of the grapes, which also contributes to more intense flavor and aroma. The hydrolysis of the pectin molecules also reduces the amount of tartaric acid in the juice, which can lead to a smoother, more balanced wine.

For all the benefits of pectin enzyme, it is important to note that using too much can lead to bitterness. Too much pectin enzyme breaks down the pectin too quickly. When this happens, the sugars that are released are not converted into other types of molecules, like acids, which can lead to the bitter flavor. In addition, some of the by-products of the breakdown can also create off-flavors. To avoid this, you should only use the recommended dosage of pectic enzymes to ensure a balanced, flavorful wine. The proper dose of pectin enzyme per gallon of must in winemaking is typically between 0.3-0.5 grams per gallon, depending on the type of pectin and the desired outcome.

In summary, pectic enzymes are essential components in the winemaking process. Hydrolysis of the pectin molecules reduces the viscosity of the juice, making it easier to filter, while also increasing the clarity and flavor of the final wine. With these benefits in mind, winemakers should be sure to use pectic enzymes to ensure a high-quality result. Good luck!

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