How does pectolase work ???

Hi Folks!


Just a quick question about pectolase:

Does pectolase remove pectin by precipitation (then at racking time most of the pectin are left behind) ?

OR

Does it dissolve pectin into the liquid by degrading pectin molecule chains into smaller ones ?


I have noticed that some ciders have a very strong pectin taste; and I was wondering if the use of pectolase would reduce that pectin taste and make it more acceptable (to my taste bud).

If my first hypothesis is correct, that would reduce the taste of pectin and make a clearer cider.

On the other hand, if my second hypothesis is correct, that would not reduce the taste of pectin but would produce a clearer cider too.


I would welcome any comments and suggestion from cider makers, scientists, geeks, everybody is welcome

Thank you for shedding me some light on this question.

Cheers!

 

Pectic enzymes work by cleaving off parts of the negatively charged pectin polymers to create a positively charged opening which then binds to more (-)pectin polymers. Then, via floculation, these larger pectic clumps then fall out of suspension. So your first hypotheses is the correct one.

It's important in the clearing of cider because the untreated pectin polymers in the juice form a lattice network which holds solid particles in suspension, making the juice cloudy. Once the lattice is removed the solids may then freely settle.

-LeBreton (cidermaker, scientist, geek)

 

So it does reduce the pectin taste ?

 

Not by itself. Just makes it easier to rack off the pectin and solids. If you were to mix the lees back up into suspension I would suspect that the pectin flavor would return.

 

Hi,

By "cleaving off" do you mean that the enzymes turn parts of the negative charge into positive charge ? By depolimerization (i.e by creating positively charged monomers) ?

And therefore it creates some kind of "positive coagulant" ?
And this coagulant binds to more pectin polymer.

I'm trying to figure out the dark science behind

 

I'm answering my own question (for those who may be interested).

Pectinase enzymes don't turn negative charge into positive charge; they break the pectin molecules into smaller components thereby exposing some of the positively charged grape solid underneath.

So, there is a depolymerization involved (the breaking of pectin molecules into smaller components).

The coagulant is the positive charged solids which remain underneath the pectin layer.

Then, as you mentioned, via flocculation, these larger pectic clumps then fall out of suspension.

Website reference: http://www.wynboer.co.za/recentarticles/0411enzymes.php3



Cheers!