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PatrikD

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Everything posted by PatrikD

  1. Juglone? The stuff that makes nocino so tasty? As far as I can tell it's harmless to humans. Sure you'll find plenty of references talking about "juglone toxicity", but those typically all refer to toxicity to insects or to other plants - something that's been known since ancient times. And I saw one mention of husks of fallen walnuts being toxic to livestock, due to a toxin produced by a Penicillium mould - but that doesn't have anything to do with juglone per se. Most phenolic aroma or flavor compounds in plants (like vanilla, or methol) serve to protect the plant from insects or fungi. But there's little or no correlation between toxicity of plant compounds to insects and fungi, and their toxicity to humans.
  2. 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!
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