- P -

pectic enzyme

An additive added to the "must" to break down the pectin in fruit and extract color and flavor from the fruit. 

 

pectin

A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the finished wine. Fermenting fruit pulps with high pectin content, such as apples, should be treated with pectic enzyme, especially if the pulp is boiled to extract the fruit flavor (boiling releases the pectin, while pectic enzymes destroy it).

 

potassium metabisulfite

Also see Campden Tablet and Sodium Metabisulfite.

One of two sterilizing compounds which may be contained in Campden tablets, the other being sodium metabisulfite. Its action, in water, inhibits harmful bacteria through the release of sulfur dioxide, a powerful antiseptic. It can be used for sterilizing equipment and the must from which wine is to be made. Being twice as strong as sodium metabisulfite, it is mixed at half the strength of the other. For equipment, a 1/2% solution (1/2 oz. dissolved in 1 gallon of water) is sufficient after washing. After rinsing with the solution, the equipment should not again be rinsed. For sterilizing the must, a 5% solution is made (2 oz. dissolved in 1 quart of water) and from this 1 tsp. is added to the must. Wait 24 hours after sterilizing the must before adding the yeast. Both bottles of solution (1/2% and 5%) should be clearly labeled as to strength and active compound to prevent disastrous mistakes, and both may be stored in a cool place for up to one year without effecting potency. 

 

potassium sorbate

a.k.a. sorbistat-K, stabilizer and wine stabilizer

Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. added to 1 gallon of wine will prevent future fermentation. When a wine is sweetened before bottling potassium sorbate is used to prevent re-fermentation. It should always be used in conjunction with potassium metabisulfite. It is primarily used with sweet wines and sparking wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining.

 

primary

a.k.a. primary fermenter

A crock, bowl, bucket, pail, or other food-safe vessel in which the first, or primary fermentation takes place.

 

primary fermenter

a.k.a. primary

A crock, bowl, bucket, pail, or other food-safe vessel in which the first, or primary fermentation takes place.

 

proof

A numeric notation representing the alcoholic content of the spirit. Two degrees proof equals one percent alcohol, so a "36 proof" wine contains 18 percent alcohol. Strictly speaking, "true" proof spirit contains 57.1% alcohol at 60 degrees fahrenheit, the amount of alcohol required, when combined with water, to allow combustion.

 

PPM.

Particles Per Million or Parts Per Million.

 

pulp fermentation

A primary fermentation consisting of juice and fruit pulp to extract colors and flavors.

 

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