I guess what this is indicating is that if you are going to distill the wine
to brandy, do not use pectic enzyme. After all, if you are going to distill
it, you do not need for it to clear.

Ray

"Ben Rotter" > wrote in message
om...
> "ed montforts" > wrote in message
> > 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
> > the source of methanol. So if you use pectic enzyme in juice that
containes
> > pectin, you can get rid of almost all methanolproduction, provided you
toss
>
> Actually, I think *that's* the wrong way round.
>
> Methanol results from the hydrolysis of pectin by pectin
> methylesterase enzymes (PME). It's the action of the PME which
> produces the methanol. Since PME is one of the enzymes typically used
> in most commercial pectic enzyme preparations, use of most pectic
> enzymes will result in increased methanol production.
>
> This increase, however, is usually low (at least in grape wines) and
> most of the methanol resulting from it is reputed to be lost with CO2
> during fermentation.
>
> Ben
>
> Improved Winemaking
> http://members.tripod.com/~BRotter/