Does anyone have any ideas why overpressing fruit causes a haze ? I read this in a book and have experienced it by putting fruit thro a juicing machine. This mashes everything up really well. The resultant orange wine will not clear even with the aid of isinglass. Any ideas or solutions ?
Paul.
Pressing and pulverizing are two different things. It sounds like what you did was to break down the fruit into extremely fine particles, which often leads to these kinds of challenges. From everything I've read here, that is generally not recommended.
Did you use any pectic enzyme? If not, it is likely that you have a good deal of pectin in the wine, which will cause such a haze.
Good Luck!
Richard
Yeah, these hazes are generally due to pectins and other complex molecules you've extracted out of the broken cells. They are particularly tought t o get rid of. Enzyme treatments are probably the best alternative, but I think you will still struggle.
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