Pectic Enzyme: Ripe or unripe papaya peel?

[Beerfant]

I have been trying to find out if most pectic enzyme is found in the peel of a ripe, ready to eat papaya or a green, unripe one. In other words, do I use the peel from a ripe, semi-ripe or unripe papaya in my wine?

BTW, green peel from unripe and even semi-ripe pawpaws is absolutely bitter.

Hope someone with experience can shed some light on this.

Cheers!

 

[Abhishek Dewan]

The green peel is important, not the yellow one. Usually would come from unripe/semi-ripe fruit.