I'm looking for a list of the amount of pectin in fruits, especially interested in which fruits are lowest in pectin.
On a similar note, I know that less pectin will produce less methanol in a wine, but does anyone know a way to test for methanol content (aside from distilling)? Alternately, any information on percent of pectin that gets converted to methanol during the fermentation process. (i.e., if you have a must that you've calculated to about .25% pectin, will the finished wine have .25% methanol in the total volume?)
On a similar note, I know that less pectin will produce less methanol in a wine, but does anyone know a way to test for methanol content (aside from distilling)? Alternately, any information on percent of pectin that gets converted to methanol during the fermentation process. (i.e., if you have a must that you've calculated to about .25% pectin, will the finished wine have .25% methanol in the total volume?)