Pectic enzymes or what are also referred to a pectinases, are enzyme compounds that cleave or breakdown the natural pectin found in both apples and pears. Generally, pears have higher levels of natural pectin. Pectic enzymes are often produced naturally during fermentation by yeast, but as is common, the amount will vary by yeast strain. … Continue reading Cider Question: Do you need to use pectic enzyme?
Pectic Enzyme: Juice Application
Impact of Pectic Enzyme - Juice Application Pectolyase, pectozyme, and polygalacturonase are three types of pectic emzymes or what are often called pectinases. These are naturally occurring compounds found in plants that breakdown the polysaccharide known as pectin. Pectin gives structure and strength to the plant cells. This structure is what make jelly and jam become … Continue reading Pectic Enzyme: Juice Application
A Study in Color: Making Cider Silver
In my original post on the color of cider, I asked the question what color hard cider should be. I described cider in the context of wine. Should cider be white and red or something different. I did this because in both cases, you are using fruit juice. While there are some natural variances in … Continue reading A Study in Color: Making Cider Silver