Pectic enzyme: Difference between revisions
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The [[Enzyme|enzymes]] such as [[Pectinase|pectinase]] that [[Hydrolysis|hydrolyze]] the large [[Pectin|pectin]] molecules. | The [[Enzyme|enzymes]] such as [[Pectinase|pectinase]] that [[Hydrolysis|hydrolyze]] the large [[Pectin|pectin]] molecules. | ||
Pectinase | ==Pectinase== | ||
An enzyme that catalyzes the hydrolysis of pectin molecules. | An enzyme that catalyzes the hydrolysis of pectin molecules. | ||
Pectin | ==Pectin== | ||
A heavy, colloidal substance found in most ripe [[Fruit|fruit]] which promotes the formation of gelatinous solutions and hazes in the finished [[Wine|wine]]. [[Fermentation|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) | A heavy, colloidal substance found in most ripe [[Fruit|fruit]] which promotes the formation of gelatinous solutions and hazes in the finished [[Wine|wine]]. [[Fermentation|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) | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 01:39, 23 August 2017
The enzymes such as pectinase that hydrolyze the large pectin molecules.
Pectinase
An enzyme that catalyzes the hydrolysis of pectin molecules.
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)