As an experienced sommelier and brewer, I have encountered the question of when to add pectic enzyme to a fermentation process. Pectic enzyme, also known as pectinase, is an enzyme that breaks down pectin, a complex carbohydrate found in many fruits, including grapes. It is commonly used in winemaking and brewing to improve clarity and flavor.
The optimal time to add pectic enzyme depends on various factors such as the type of fruit or juice being fermented and the desired outcome. However, in general, adding pectic enzyme prior to the start of fermentation allows it more time to break down the pectin as the juice ferments.
When pectic enzyme is added before fermentation, it has the opportunity to work on breaking down the pectin while the yeast or bacteria are converting sugars into alcohol. This extended contact time enhances the effectiveness of the enzyme, resulting in a more complete breakdown of pectin and clearer finished product.
I have personally found that adding pectic enzyme before fermentation can be particularly beneficial when dealing with fruits or juices high in pectin, such as apples or pears. These fruits tend to produce a cloudier and more viscous juice due to their higher pectin content. By adding pectic enzyme prior to fermentation, I have observed improved clarity and a smoother mouthfeel in the final product.
However, there may be instances where pectic enzyme is not added prior to fermentation, either due to oversight or a desire to experiment with different techniques. If you have not added any enzyme to your juice or discover that your fermented wine is cloudy, you can still add pectic enzyme after fermentation. This can help to break down any remaining pectin and improve the clarity of the wine or beer.
In such cases, it is important to follow the recommended dosage instructions provided by the manufacturer. Different enzymes have different optimal pH and temperature ranges for activity, so it is crucial to ensure that the conditions are suitable for the enzyme to work effectively.
To summarize, while adding pectic enzyme before fermentation allows for extended contact time and better breakdown of pectin, it is still possible to add it after fermentation to improve clarity. The decision on when to add pectic enzyme should be based on the specific circumstances and desired outcome of the fermentation process.