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Squatchy
12-16-2014, 10:19 AM
So I have a batch going that taste great so far. But, the nice erd color (cherry) I started with has moved toward brown. I have read before there is a chemical I could have added to keep the nice color. Please tell me what it is. Thanks

ostensibly
12-16-2014, 02:29 PM
Plain old pectinase is supposed to do the trick, but Scott Labratories and other companies produce enzymes for professional winemaking that are made specifically for color retention (http://www.scottlab.com/uploads/documents/downloads/223/Opti-Red%2012-7-10.pdf).

skunkboy
12-16-2014, 09:54 PM
Yup what he said, along with sulfites, and just plain trying to avoid oxidizing the mead.