Pectin is a huge branched carbohydrate that is important for plant cell wall
integrity, it exists in many forms depending on tissue, species etc. Pectin
is modified by esterification (this changes the crosslinking between
branches) and the enzyme pectin methylesterase removes these modifications
and is what releases the methanol. It is my understanding that many of the
pectic enzymes that are sold to us are actually cocktails of enzymes that
will attack different parts of the pectin molecules. Since there are many
different linkages in the molecule it takes many different enzymes to put it
together or take it apart.
-Alex P

"billb" > wrote in message
newspBWc.1772$4o.302@fed1read01...
> doesn't breaking down pectin result in methanol?
>
> --
> billb
> "Steve Thompson" > wrote in message
> ...
> > "arne thormodsen" > wrote in
> message
> > ...
> > > I've got an apricot wine that's been fermenting for 3 days now
> and is
> > > quickly on it's way to sort of a thin alcoholic jam. If I add
> > > pectinase now will it help, or is it too late?
> >
> > It will help... most add in the beginning, however you can add even
> after
> > transfer to your secondary.
> >
> > Mix it with a bit of water, then stir it into your wine -- good
> luck with
> > your wine!
> >
> > Steve
> >
> >
>
>