Interesting. I wonder if it would work to promote dissolving marmalade into drinks. Save a lot of shaking but maybe lose some mouth-feel?
I'm pretty sure that one of the products of these enzymes breaking down pectin is methanol and this is one reason they are not used in wines make for distillation. in the context of a fruit juice or even a table wine it is absolutely not a big deal, but in an nth degree scenario like a marmalade, it might not be something you want.
I recently visited Greenhook Ginsmiths where they make a really cool beach plumb liqueur. beach plumbs have an extremely high pectin content but they don't use a pectic enzyme on it, they use other fining agents which are enough to precipitate enough of the pectin which floats to the top as a scum. it is then scooped out leaving far less to clog the filters.
if you are working with a fruit where pectin is a big concern but you want to be less invasive, you can perform your infusion at a very high proof which is often enough to precipitate much of the pectin. after that you can cut it down to your desired %. you might also just be over infusing by using too much contact time.
I think bar fabrication is going to go through a phase where people use all sorts of invasive techniques then eventually retreat back to less invasive techniques once everyone gets a better handle on all their options. I filter far less than other people. some of the recipes I tried from the Booker & Dax catalog seemed pretty much stripped of flavor to me.
Edited by bostonapothecary, 29 October 2014 - 12:02 PM.