Hi,
I am going to make some cherry cider/wine and was thinking of using pectinse to liberate the juice. Anyone have some experinece using pectinase? I know there are some purer pectinase preparations used to extract grape juice for wine and there are some less pure preparations used for fruit juice extractions. The less pure versions contain cinnamyl esterase activity which can remove some fresh fruity flavors in some wines and can generate vinyl phenol off-flavors (medicinal flavors) which both sound undesrable for what I want to do. Any suggestions on specific pectinase types and retail suppliers? Several homebrew and wine suppliers have pectinase but do not discuss what type/brand it is. I know Novozymes makes bothe pure and crude pectinase versions but can't figure out where to buy retail. Working on getting my Single Proprietor Tax ID so I can set up a commercial account to buy stuff like this from the manufacturer.
Thanks,
Norwest
I am going to make some cherry cider/wine and was thinking of using pectinse to liberate the juice. Anyone have some experinece using pectinase? I know there are some purer pectinase preparations used to extract grape juice for wine and there are some less pure preparations used for fruit juice extractions. The less pure versions contain cinnamyl esterase activity which can remove some fresh fruity flavors in some wines and can generate vinyl phenol off-flavors (medicinal flavors) which both sound undesrable for what I want to do. Any suggestions on specific pectinase types and retail suppliers? Several homebrew and wine suppliers have pectinase but do not discuss what type/brand it is. I know Novozymes makes bothe pure and crude pectinase versions but can't figure out where to buy retail. Working on getting my Single Proprietor Tax ID so I can set up a commercial account to buy stuff like this from the manufacturer.
Thanks,
Norwest