Any feedback on which pectinase enzymes might be more (or less) active in 30% alcohol?
I have a Buddha's hand limoncello with big ugly clouds of pectin floating in it. Unlike most other citrus fruit, the pith in Buddha's hand isn't bitter, so I found several recommendations to just chunk up the whole fruit and let it macerate, rather than microplaning off the zest as you would do with lemons. Considering that commercial pectin is actually made from citrus peel, this may not have been the best decision...
I noticed that Specialty Enzymes has a CitriSEB range specifically for citrus fruit processing. Which of those do you think might be most ethanol tolerant? For a liqueur, adding pectinase to the fruit before macerating with alcohol is not always an option...
Thanks!