Rohament P
David Furlong
Has anyone seen a pectic enzyme called Rohament P in wineshops? I'd like to
buy some.
Phil Loseth
"David Furlong" <wi...@nbnet.nb.ca> wrote:
>Has anyone seen a pectic enzyme called Rohament P in wineshops? I'd like to
>buy some.
I posted a similar question to this newsgroup several months ago,
without much success. Rohament P is great for extracting colour and
flavour from fruit, but I can no longer locate it locally. I checked
out some mail-order places, unsuccessfully.
Here are a couple of possible alternatives that I came across:
Scott Laboratories carries a colour extraction enzyme called Scottzyme
Color X which is described at
http://www.scottlab.com/enzymes/scottzym.htm
However, they weren't able to point me toward a supplier who would
sell it in small (home winemaker) quantities.
Presque Isle mail-order sells a colour-extraction enzyme called
Rapidase Ex-Color. I bought a package, and used it in a batch of
chokecherry wine that I currently have on the go. The wine is still
clearing, but it doesn't appear as dark coloured as the batches I made
using Rohament P.
Cheers,
Phil Loseth
Prince Albert, Saskatchewan, Canada
To reply, remove KILLJUNK from address.
mda
Phil Loseth wrote:
We used to buy Rohament P from Rohm & Haas, in the States.
Mike
Wine-Art
amic...@earthling.net
plo...@KILLJUNKlfa.sk.ca (Phil Loseth) wrote:
> "David Furlong" <wi...@nbnet.nb.ca> wrote:
> >Has anyone seen a pectic enzyme called Rohament P in wineshops? I'd like to
> >buy some.
>
> I posted a similar question to this newsgroup several months ago,
> without much success. Rohament P is great for extracting colour and
> flavour from fruit, but I can no longer locate it locally. I checked
> out some mail-order places, unsuccessfully. ...
I believe that Mayers Cider Mill (MCM Mfg) in Webster NY (716-671-1955 I
THINK) had some last time I was there.
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Michel Hofinger
David Furlong wrote:
>
> Has anyone seen a pectic enzyme called Rohament P in wineshops? I'd like to
> buy some.
-- Rohament P is sold by :
Farma Import
Burg. heymansplein 45
B-3581 Beverlo
Belgium
Tel. +32 11 401408
Fax. +32 11 347359
Email Bart Balis at bba...@ibm.net
mailorder and wholesale
Michel
DOUG EVANS
Is there something special about this Pectic enzyme? Should I make
inquiry's into obtaining some for my shop?
Doug Evans
VinBrew Supply
740/756-4314
Michel Hofinger wrote in message <6loa9c$12...@aix4.segi.ulg.ac.be>...
E.J.G. Montforts
Yes! Please do. It's the miracle stuff. It breaks down the cells,
extracts the colour, enhances the yeald AND... no pectic-haze. I use it
in combination with Alpha-Amylase especially with apple, pear and plum.
Works great! Do yourselves a favour. Use it.
Phil Loseth
I notice that anyone posting who actually has access to Rohament P
enzyme seems to have a European e-mail address (e.g. "E.J.G.
Montforts" <de...@cuci.nl> and "Michel Hofinger"
<6loa9c$12...@aix4.segi.ulg.ac.be> ). I still haven't located a
supplier in North America. I last bought Rohament P at a shop in
Edmonton, Alberta but haven't seen it in years. I'd love to get my
hands on some more, because it really does improve colour (and flavour
IMHO) extraction.
If any North American supplier is interested in carrying Rohament P,
you might want to check out a chemical company called Hüls America
Inc. I don't know anything about them other than the fact that an
Internet search on the keyword "Rohament" pointed to
http://www.huls.com/products/pdrspch.htm#top
which indicates that they are the North American producer of a
"specialty chemical" called ROHAMENT.
Phil Loseth
Prince Albert, Saskatchewan, Canada
"E.J.G. Montforts" <de...@cuci.nl> wrote:
>Yes! Please do. It's the miracle stuff. It breaks down the cells,
>extracts the colour, enhances the yeald AND... no pectic-haze. I use it
>in combination with Alpha-Amylase especially with apple, pear and plum.
>Works great! Do yourselves a favour. Use it.
>
>DOUG EVANS wrote:
>>
>> Is there something special about this Pectic enzyme? Should I make
>> inquiry's into obtaining some for my shop?
SNIP
E.J.G. Montforts
It is English by origin. Read all? about it at
http://mailhost.info.co.uk/homebrew
e-mail: homebre...@dial.pipex.com
Warning: seems pretty expensive to me. Farma Import at Beverlo delivers
at much cheaper prices. (is that dutch or is it not?) For the address
look at Hofingers mail. I am a customer there too.
Don Edwards & Patti Stark
The small amount of reading that I have done and a little research seems to
state that Rohament P is an enzyme that actually breaks down the cell walls of
the fruit. This releases a lot more flavour into the wine but also releases a
lot of pectin (thats where there is plenty of it) so I always used both of them
together.
I have run out of my supply and no one in Edmonton carries it, or seems willing
to get a supply.
fyi, Don Edwards Edmonton, Ab
DOUG EVANS wrote:
> Is there something special about this Pectic enzyme? Should I make
> inquiry's into obtaining some for my shop?
>
E.J.G. Montforts
Phil Loseth wrote:
>
> When using Rohament P enzyme I've always added a standard pectic
> enzyme as well. But then my early mentor was Don Edwards.
>
> Here is a confusing (to me) quote from C.J.J. Berry's "First Steps in
> Winemaking" (1982) discussing fermenting on the pulp to extract colour
> from the fruit ...
>
> "...it is a great help to extraction to add 1 teaspoon of a
> pectin-destroying enzyme such as Rohament P, Pektolase or Pectinol, to
> hasten the breakdown of the fruit (and, incidentally, ensure a clear
> wine). It should be added 24 hours before the yeast, and only when
> the "must" or juice is cool or cold. (Boiling water will destroy the
> enzyme.) For maximum FLAVOUR release Rohament P, which has a
> near-miraculous action, should be used at room temperature for up to
> 24 hours and for maximum COLOUR release for 1-2 hours at 40 degrees C.
> It is not, however, suitable for producing a clear juice, so for
> winemaking Pectinol should be used simultaneously or subsequently."
>
> I find this paragraph somewhat confusing. Berry first calls Rohament
> P a "pectin-destroying enzyme", and then says it isn't "suitable for
> producing a clear juice". Anyway, I agree with him on its
> "near-miraculous action" for flavour and colour release. I wish I
> could still get it.
>
> Phil Loseth
> Prince Albert, Saskatchewan, Canada
>
>
> >The small amount of reading that I have done and a little research seems to
> >state that Rohament P is an enzyme that actually breaks down the cell walls of
> >the fruit. This releases a lot more flavour into the wine but also releases a
> >lot of pectin (thats where there is plenty of it) so I always used both of them
> >together.
> >
> >I have run out of my supply and no one in Edmonton carries it, or seems willing
> >to get a supply.
> >
> >fyi, Don Edwards Edmonton, Ab
>
colour, juice and flavour. Use it together with any pecto-enzyme, and
-preferably- alfa-amylase to destroy starch. Crystal-clear wines, strong
in body, colour, flavour, especially when you use succinic acid and have
the patience to wait for two! whole years. You won't believe your
tongue!! Order it in Belgium when you can't get in in the States or in
Canada, and to you, American and Canadese traders: shame on you! You
don't have the wonder stuff? And you allways say you are so smart?
Gorak
E.J.G. Montforts wrote in message <358ABCA5...@cuci.nl>...
>Don't be confused, just do it. Use Rohament P, please! and extract more
>colour, juice and flavour. Use it together with any pecto-enzyme, and
>-preferably- alfa-amylase to destroy starch. Crystal-clear wines, strong
>in body, colour, flavour, especially when you use succinic acid and have
>the patience to wait for two! whole years. You won't believe your
>tongue!! Order it in Belgium when you can't get in in the States or in
>Canada, and to you, American and Canadese traders: shame on you! You
>don't have the wonder stuff? And you allways say you are so smart?
Ah, I always listen to Belgians when they are talking about beer.
But then, I can't remember the last time I drank belgian wine :)
Gorak
W. Klingens
>Ah, I always listen to Belgians when they are talking about beer.
>But then, I can't remember the last time I drank belgian wine :)
>
>Gorak
Don't you insult my fellow countryman by calling him a Belgian! :-)
But as a matter of fact, there are 2 Belgian wineries who got their
"appellation controlee"!
Can you guys from the New Country say the same?? :-)
Wout
Gorak
W. Klingens wrote in message <89832242...@ns2.knoware.nl>...
>Don't you insult my fellow countryman by calling him a Belgian! :-)
>But as a matter of fact, there are 2 Belgian wineries who got their
>"appellation controlee"!
>Can you guys from the New Country say the same?? :-)
So he was not Belgian? What a terrible mistake! I know how he must feel. I
am joking of course, I did meet a few Belgians, and they were OK. Not great,
but OK. Just like me :)
Gorak
Phil Loseth
On Thu, 11 Jun 1998 12:12:47 +0200, Michel Hofinger wrote:
>-- Rohament P is sold by :
>
>Farma Import
> Burg. heymansplein 45
> B-3581 Beverlo
> Belgium
> Tel. +32 11 401408
> Fax. +32 11 347359
> Email Bart Balis at bba...@ibm.net
> mailorder and wholesale
>
>Michel
I still haven't found a seller of Rohament P in North America, but I
did get some information from Farma Import in Belgium. They sell it
in 25 g, 100g and 1 kg sizes. A 25 g package costs 95 BEF (about
$3.75 Cdn), and the shipping charge to Canada would be 455 BEF (abt
$18.00 Cdn) by standard mail or 545 BEF (abt $21.50 Cdn) by airmail.
Here's a copy of the e-mail from Farma, with ordering info ...
>We do indeed supply Rohament P, wich is a highly concentrated pectolytic
>enzyme.
>Dosage : 1 - 2 gr / 10 kg of fruit/juice.
>
>There are 3 possible packings :
>ref. content price
>--- -------- ------
>003.073.4 25 gr 95 BEF
>003.075.9 100 gr 306 BEF
>003.077.5 1 kg 2775 BEF
>
>Postal charges to Canada would be :
>455 BEF up to 1 kg and 675 BEF up to 5 kg for standard mail
>545 BEF up to 1 kg and 930 BEF up to 5 kg for airmail.
>
>Payment can be done via credit card.
>
>If you want to place an order, just email or fax us the order and your
>credit card details.
>Goods available from stock. Order will be shipped within a few days after
>receipt of order.
>
>Best regards,
>Bart Balis
>Farma Import / Brewferm products
>Burg. Heymansplein 45
>B-3581 Beverlo - Belgium
>Tel. +32-11.40.14.08
>Fax. +32-11.34.73.59
