Pectin: Difference between revisions
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[[file:pectin.png|thumb| | [[file:pectin.png|thumb|240px|right|Pectin]] | ||
A heavy, colloidal substance found in most ripe [[fruit]] which promotes the formation of gelatinous solutions and hazes in the finished [[wine]]. [[Fermentation|Fermenting]] fruit [[pulp]]s with high pectin content, such as [[apple]]s, should be treated with [[pectic enzyme]], especially if the pulp is boiled to extract the fruit flavor. Boiling releases pectin, while pectic [[enzyme]]s destroy it. | A heavy, colloidal substance found in most ripe [[fruit]] which promotes the formation of gelatinous solutions and hazes in the finished [[wine]]. [[Fermentation|Fermenting]] fruit [[pulp]]s with high pectin content, such as [[apple]]s, should be treated with [[pectic enzyme]], especially if the pulp is boiled to extract the fruit flavor. Boiling releases pectin, while pectic [[enzyme]]s destroy it. | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 22:33, 9 October 2017
File:Pectin.png
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 pectin, while pectic enzymes destroy it.