Getting rid of pectic haze in wine is a common challenge for winemakers. Pectin, which is naturally found in fruits, can cause haziness in finished wine if it is not properly treated. There are a few methods to remove pectin and clarify the wine, with the two most popular being the use of pectic enzyme and bentonite.
Pectic enzyme, also known as pectinase, is an enzyme that breaks down pectin molecules into smaller, soluble fragments. This enzyme is naturally present in some fruits, but it can also be added to the wine during the winemaking process. Adding pectic enzyme to the must or juice before fermentation can help break down pectin and prevent haze formation.
To use pectic enzyme, it is important to follow the manufacturer's instructions. Typically, the enzyme is added to the must or juice and left to sit for a certain period of time to allow the enzyme to work. The exact time will depend on the specific enzyme and the manufacturer's recommendations. After the recommended time, the wine can be fermented as usual.
Bentonite is another commonly used method to remove pectin haze. Bentonite is a type of clay that has a high negative charge and can attract and bind to positively charged particles, including pectin. When added to the wine, bentonite forms a gel-like substance that helps to clarify the wine by removing pectin and other haze-causing particles.
To use bentonite, it is usually mixed with warm water to form a slurry. This slurry is then added to the wine and stirred gently to ensure even distribution. The wine is then left to settle for a period of time, typically a few days to a week, to allow the bentonite to work. After settling, the wine can be racked or filtered to remove any sediment.
Both pectic enzyme and bentonite can be effective in removing pectin haze, but they may work better in different situations. Pectic enzyme is more effective at breaking down pectin molecules, so it is often used before fermentation to prevent haze formation. Bentonite, on the other hand, is better at removing already formed pectin haze and other particles, so it is often used after fermentation.
In my experience as a sommelier and brewer, I have found both pectic enzyme and bentonite to be effective in clarifying wines. However, it is important to note that the effectiveness of these methods can vary depending on the specific wine and the degree of haze. In some cases, multiple treatments may be necessary to achieve the desired clarity.
It is also worth mentioning that while pectic haze is a common issue in winemaking, not all wines will develop this haze. Some fruits naturally have lower levels of pectin, so wines made from these fruits may not require treatment for pectic haze. Additionally, certain winemaking techniques, such as cold stabilization, can also help prevent pectin haze formation.
Removing pectic haze in wine can be achieved through the use of pectic enzyme and bentonite. These methods work by breaking down pectin molecules and binding to them, respectively. However, it is important to consider the specific wine and its characteristics when choosing the best method to achieve clarity.