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PECTOLYTIC ENZYME
An enzyme that breaks down the pectin in fruit, extracting the juice and assists in the clearing of wines. Also known as Super Enzyme, pectic enzyme, pectolase, pectinol.
PORT
A wine originating in Portugal that has been fortified with brandy before fermentation has completed, resulting in a sweet taste.
POTASSIUM SORBATE
Used to stop fermentation or to prevent re-fermenting in sweet wines. It should always be used together with a Campden tablet.
PRECIPITATED CHALK
Another name for calcium carbonate. It is used to reduce excess acids in wine, in particular rhubarb wines.
PROOF
The scale for measuring alcohol.
In the UK 100% proof = 57.1% alcohol
In the USA 100% proof = 50% alcohol.
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