As a sommelier and brewer, I have found that adding pectic enzyme to your wine at the start of fermentation can greatly enhance the overall quality of the final product. While it is an elective additive, I highly recommend its use for several reasons.
Firstly, pectic enzyme helps to clarify and brighten your wine. It breaks down pectin, a substance found in fruits that can cause haze and cloudiness in the finished wine. By breaking down the pectin, the enzyme allows for better sedimentation and clarification during the fermentation process. This results in a visually appealing wine that is clear and bright, making it more enticing to the eye.
Additionally, pectic enzyme aids in the extraction of tannins from the skins of the fruit. Tannins are compounds that contribute to the structure, mouthfeel, and aging potential of the wine. By breaking down the fruit pulp, the enzyme helps to release more tannins, resulting in a wine with increased complexity and depth of flavor. This is particularly important for wines made from grape varieties with thicker skins, such as Cabernet Sauvignon or Syrah, as these skins tend to contain higher levels of tannins.
Moreover, the use of pectic enzyme can also increase the juice yield during fermentation. By breaking down the fruit pulp, the enzyme helps to release more juice from the fruit, resulting in a higher overall yield. This is especially beneficial when working with fruits that have a low juice content, such as berries or certain stone fruits. The increased juice yield can lead to a more flavorful and concentrated wine.
In my own experience, I have seen significant improvements in the clarity, flavor, and overall quality of wines when using pectic enzyme. The difference in appearance alone is striking, with wines treated with pectic enzyme appearing much clearer and more visually appealing. The enhanced extraction of tannins also contributes to a richer and more complex flavor profile, making the wine more enjoyable to drink.
To sum up, while the use of pectic enzyme is not mandatory, I highly recommend adding it at the start of your wine fermentation. Its ability to clarify the wine, extract tannins, and increase juice yield can greatly enhance the overall quality of the finished product. So, if you want your wine to be clear, bright, and full of flavor, don't hesitate to incorporate pectic enzyme into your winemaking process.