Pectolase

[Henning Steenberg]

I forgot to add the pectolase at the start of fermentation. About 4 weeks ago I racked off from the fermentation bins to demi johns and the cider has since been clearing well but I'm still left with a haze. Three days ago I added 1 level teaspoon of pectolase to each demi john but it doesn't seem to have had any effect. Was it too late to add the pectolase? Should I have used more? Is adding another teaspoon now likely to have any affect? (I understand that the enzyme action can be affected by the alcohol now in the cider) Incidentally, what if any, is the difference between pectolase and pectinase?
Any advice gratefully received
Many thanks.
H.Steenberg




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[Andrew Lea]

On 04/12/2015 17:44, Henning Steenberg wrote:
>
>
> I forgot to add the pectolase at the start of fermentation. ...

> haze. Three days ago I added 1 level teaspoon of pectolase to each
> demi john but it doesn't seem to have had any effect. Was it too late
> to add the pectolase? Should I have used more? Is adding another
> teaspoon now likely to have any affect? (I understand that the enzyme
> action can be affected by the alcohol now in the cider)

As you have already read, pectinase should be added before fermentation.
Because the enzyme is denatured by alcohol, it will be much less
effective afterwards. Usual rule of thumb is to add 2 or 4 times the
amount and be prepared to wait longer for an effect. Even then it may
not work.

> Incidentally,
>> what if any, is the difference between pectolase and pectinase?

None, in effect. I think years ago Pectolase may have been a trade name
but it is used indiscriminately now. They are both loose hobbyist's
terms for commercial 'cocktails' of pectin degrading enzymes. They need
to contain at least two enzymes, pectin methyl esterase and
polygalacturonase, to be effective at breaking down fruit pectins. They
are extracted from fungal broths which are specifically grown for the
purpose.

If you go to a professional supplier of such things, the activities will
be defined and specifically tailored to the fruit in question (eg apple
/ pear / grape) and to the type of breakdown required (juice / mash).
The hobbyist just buys what he can get ;-)

Andrew


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