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pectic

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pec·tin  (pktn)
n.
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
[French pectine, from Greek pktos, coagulated, from pgnunai, to coagulate; see pag- in Indo-European roots.]
pectic, pectin·ous adj.
ThesaurusLegend:  Synonyms Related Words Antonyms
Adj.1.pectic - of or relating to or derived from pectin; "pectic acid"
Translations
pectic
adj → pektisch
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00 Hardcover QK898 This study of pectin, one of the most complex macromolecules in nature, is intended for researchers and food specialist who need to learn about health modulating activities of pectin fractions, current spectroscopic techniques, the interaction of pectins with proteins and the genomics of pectic enzymes.
Pectins and pectinases by SciTech Book News
On the other hand, the basic ingredient kit includes wine finings, potassium sorbate, pectic enzyme, sulfites, tannin, sugar, yeast (people know that wines are fermented and yeast plays a vital role in fermentation), yeast nutrients, and citric acid.
Wine Kits - Wine Kits Can Save You Money by S Moronse / Food/cooking/nutrition community
If you are using a fruit that has pectin in it, like blackberries or currants, you should definitely add pectic enzyme.
A brief course in homemade wine-making by Pinnix, Julia / Countryside & Small Stock Journal
 
 
 
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