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Pectin Nuisance in Wine Making
Pectin, a polysaccharide, is a polymer of a sugar acid called galacturonic acid. It naturally occurs in cell walls and between the cellular layers in almost all the fruit. The main use for pectin is to set fruit when making jams. In making wine however, pectin is a nuisance.
To some degree, it does not allow complete extraction of the juice from the skin of the fruit and occasionally can linger in the wine leaving a cloudy appearance. To solve this problem nature does have the answer. Pectinase is an enzyme that is responsible by digestion of pectin, for softening of the fruit during the ripening stage. You can purchase pectinase from your wine supplier and add ½ teaspoon of pectic enzyme for each gallon of must. Bon Voyage |
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