"ed montforts" > wrote in message
...
> Andrew,
> sorry, but you are some way off. It's NOT the pectic enzyme that causes
the
> trouble. The pectin itself is. The pectic enzyme breaks down pectin, that
is
Sorry, I wasn't clear, and you are correct.

But, as a commercial winemaker I only deal with grape juices, where there
are always pectins, therefore use of pectic enzymes will always produce
methanol - which agrees with what you say, just coming from the effect, not
the cause! And when I talked about distillation, I meant production of
brandy or SVR, which is an (increasingly) uncommon destination for wines
these days.