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What are Pectins? |
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Pectin is a complex carbohydrate which forms part of the cell wall in fruits that act as a structural member of the fruit, kind of like beta glucan in cereal grains. It is composed of long chains of galactonuric acid whose side chains of methyl alcohol are the chief source of the trace amounts of methanol found in all wines. |
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Why do I want to add it to my Beer or Wine? |
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When fermenting beer or wine with fruit, pectin levels are usually kept low for one simple reason. Of course, it is cosmetics. Pectin causes pectin hazes. This in part is due to the large size of the pectin molecule and the tendency for the molecule to form gels. Similar to starch hazes. Pectin enzymes reduce the size of the pectin molecule and also prevent the fragments from gelling. The best way to use pectin enzyme is to add it to the fruit mush before adding the fruit to your fermentable's / or fermenter. However, I've been told you can add at anytime during the fermentation process. |
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