Peptic enzyme

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Peptic enzyme

Postby Bruce53 » Wed Aug 24, 2011 11:11 am

Many references mention peptic enzyme (sp ?) added at crush time. But others fail to mention it. What should I do with good merlot grapes at crush? Is it necessary; does it help; is there any possible problems encountered; finally, does it work? I plan to do a five-day cold soak because of pick-timing and my travel schedule. Thanks for the help. Great helpful site of a newbie or whatever...
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Re: Peptic enzyme

Postby grapeadmin » Mon Aug 29, 2011 1:49 pm

We add ColorPro or Cinfree from scottzyme to all of our fresh grape wines. Its best to just add it the wine, better safe then sorry.
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