Pectin and the effect on brewing

Pectin is a component of plant matter. Plant matter makes up a major part of brewing ingredients. Even if it is partially processed.

Although present in just about all plant matter is more of a concern with some than it is in others. The most significant contributors of pectin are fruit skin and seeds, cambium and similar.

This is one reason many fruits are pressed. The juice is low in pectin. The skin, flesh and seeds are rich in pectin.

You might wonder why we have written about pectin so much. The reason is that it can be a major factor in brewing.

The source of pectin will directly relate to the amount present. This means the source of sugar, and pectin, will relate to the risk of pectin leading to unwanted contaminants. Unwanted contaminants like methanol.

Not just is the presence of pectin important. It is the ways your fermentation processes it. Pectin must be altered before it can be fermented into alcohol.

The role of pectin in beer, wine and more has been measured in different ways. In fact the preference, utilisation and products from pectin can be reliably and effectively described.

The role of pectin goes beyond just brewing. It is used as gelling agent in ting like jams, jellies and more.

Relevant links and further reading:

Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7424017/

Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates
https://www.sciencedirect.com/science/article/abs/pii/S0268005X23004241#sec3

Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7347521/

Time-dependent fermentation of different structural units of commercial pectins with intestinal bacteria
https://pubmed.ncbi.nlm.nih.gov/36813335/

n vitro fermentation properties of pectins and enzymatic-modi..