Hello PatrikD,
While I hesitate to toot our enzymes publically, the CitriSEB enzyme line is designed specifically for citrus fruits, and would be able to help out in this case, especially if you want to breakup the floaties or settle them out.
We can discuss particulars via forum mailer.
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With regards to pectinase enzyme activity in high alcohol solutions, it is always good to remember that though enzymes are not technically "alive", they are however biological in nature. Meaning that they do have limitations when it comes to pH, temperature, storage, etc.
So throwing enzymes into your 30% abv solution might produce some benefits, but I wouldn't hold out hopes, because that is a highly toxic environment. At best the enzymes would be able to work for a short period of time before denaturation. I hope you plan to rack off the liqueur, because the enzymes are proteins, which means you might have gotten rid of the pectin problem, just to introduce a protein haze/settling instead...
Bottom line: enzymes are sensitive, and need mild(er) operating conditions than 30% abv to be effective. Though you might derive some benefit from using the enzymes at this stage, it would be far reduced compared to using them on fruit, fruit juice, or pulp.
Cheers!
SpecZyme