Erythorbic Acid and Food Starch

[beardy]

Looking at Comstock brand canned fruits and the only "unnatural" ingredients are Erythorbic Acid (used to preserve color) and modified food starch. I looked up Erythorbic acid here: https://en.wikipedia.org/wiki/Erythorbic_acid and it looks fairly harmless to wine making but my real question would be how could/would you combat the starch? Pectic enzyme? Bentonite?

I was curious because I was thinking of using a can or 2 to increase the actual berry flavor after ferment... but I'm sure it could be used to ferment with.

 

[jamesngalveston]

modified food starch is a stabilizer in food products. it may inhibit fermentation...not real sure. good luck..let us know.

 

[beardy]

modified food starch is a stabilizer in food products. it may inhibit fermentation...not real sure. good luck..let us know.

Hmmm... so post ferment that may be good. Probably be a b**ch to clear tho haha!

 

[WVMountaineerJack]

Would amylase digest it? If it did you could make a clear wine using the amylase treating the juice before you added it. WVMJ

 

[beardy]

Would amylase digest it? If it did you could make a clear wine using the amylase treating the juice before you added it. WVMJ

I'll have to look that up. I know I've seen it referenced here a few times but I'm not familiar with it.

 

[jamesngalveston]

beardy..i think i would not use it, here is a link to exactly what modified food starch is..
http://en.wikipedia.org/wiki/Modified_starch

 

[foodabc]

as James said, modified food starch is a stabilizer in food products. it may inhibit fermentation.
for erythorbic acid, it is an antioxidant