In the art and science of cidermaking, clarity, flavour, and aroma are key attributes that define the quality of the final product. One essential ingredient that plays a pivotal role in achieving these characteristics is the pectic enzyme, also known as pectinase.
Understanding Pectins and Their Impact
Pectins are complex carbohydrates, specifically long-chain polysaccharides, that are naturally present in the cell walls of fruits, including apples, which are the primary raw material in cider production. While pectins are vital for the structural integrity of fruit, they can cause significant challenges during the cidermaking process. In the context of fermentation, pectins can lead to haze formation, resulting in a cloudy or sediment-laden cider. This haze not only impacts the visual appeal of the cider but can also trap other impurities, affecting the overall flavour and mouthfeel of the final product.
The Role of Pectic Enzyme in Cidermaking
Pectic enzyme, or pectinase, is a crucial tool for cidermakers to address these issues. The enzyme functions by breaking down the pectins into smaller, more soluble molecules during fermentation. This enzymatic activity significantly reduces the likelihood of haze formation, leading to a clearer and more visually appealing cider.
Beyond improving clarity, the breakdown of pectins by pectinase also facilitates the release of bound fruit flavours and aromas. Pectins can trap aromatic compounds within the fruit, limiting their availability in the juice. By degrading the pectins, pectic enzymes help liberate these compounds, enhancing the aromatic profile and depth of flavour in the finished cider.
Optimising the Use of Pectic Enzyme
The amount of pectic enzyme required in cidermaking depends largely on the type and quantity of fruit used. Fresh apples, which contain higher levels of pectin, generally necessitate a greater enzyme dosage compared to juice concentrates or frozen fruit purees. Proper dosing ensures that pectins are effectively broken down, maximising the clarity and flavour potential of the cider.
When integrated into the fermentation process, pectic enzyme not only prevents haze but also supports the production of a cider that is both visually appealing and rich in natural fruit characteristics.
In summary, the use of pectic enzyme in cidermaking is indispensable for achieving a bright, clear cider with enhanced flavour and aroma. By breaking down the pectins that cause haze and trap flavours, pectinase ensures that the final product is of the highest quality, both in appearance and sensory experience. For any cidermaker aiming to produce a top-tier product, the strategic use of pectic enzyme is a step that cannot be overlooked.
Take a look at our range of Pectic Enzymes here
