JekabsG Tas ir nedaudz cits:
If you are making a fruit/vegetable wine or a beer with a lot of fruit in then you are introducing pectin to a liquid. If you don’t take preventative measures it’s highly likely there will be a permanent haze in the finished wine or beer. This can be fine in some styles of beer where haze is a natural occurrence but it is definitely not good for wine, I can’t think of any instances where a haze in a wine is acceptable.
The other problem caused by having pectin in your wine is that if you intend to filter the wine prior to bottling then it is very easy for the filter to get blocked and stop running at all.
Fortunately, it is easy to reduce the amount of pectin in your wine or beer using a pectic enzyme which is also referred to as pectolase.