Definitions
from The Century Dictionary.
- Congealing; curdling: noting an acid found in many fruits, which in large part makes up fruit-jellies.
from the GNU version of the Collaborative International Dictionary of English.
- adjective (Chem.) Of or pertaining to pectin; specifically, designating an acid obtained from ordinary vegetable jelly (pectin) as an amorphous substance, tough and horny when dry, but gelatinous when moist.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Of or pertaining to
pectin or pectin-like substances.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adjective of or relating to or derived from pectin
Etymologies
Sorry, no etymologies found.
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Examples
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The 'pectic' group consequently must be extended to include hydrated and soluble forms of the mixed complex of condensed and unsaturated groups with normal carbohydrates, such as constitute the fibrous lignocelluloses.
Researches on Cellulose 1895-1900 C. F. Cross
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Certain new types have been added, notably a soluble or 'pectic' form isolated from the juice of the white currant (p. 152), and the pith-like wood of the
Researches on Cellulose 1895-1900 C. F. Cross
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Végétale, '' La Revue, '' La Cellule, 'i. ix.) are an important contribution to the natural history of cellulose, especially in relation to the' pectic 'constituents of the parenchymatous celluloses.
Researches on Cellulose 1895-1900 C. F. Cross
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For anyone interested, in such things, here's the basics of what's in the mix at this point in time: Lavin 71B-1122 yeast, juice from 2 oranges, 30 pounds of pitted and crushed Methley and Santa Rosa plums, ~7 pounds sugar, 1.5 tsp grape tannin, 6 tsp pectic enzyme, 6 tsp. yeast nutrient, 1.5 tsp. yeast energizer and to come after initial fermentation is complete 6 tsp. acid blend.
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Then I combined the plums and water, tannin, pectic enzyme, yeast nutrient and yeast energizer to the fermentation vessel, along with a little more than 7 pounds of sugar.
Archive 2010-06-01 2010
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Then I combined the plums and water, tannin, pectic enzyme, yeast nutrient and yeast energizer to the fermentation vessel, along with a little more than 7 pounds of sugar.
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For anyone interested, in such things, here's the basics of what's in the mix at this point in time: Lavin 71B-1122 yeast, juice from 2 oranges, 30 pounds of pitted and crushed Methley and Santa Rosa plums, ~7 pounds sugar, 1.5 tsp grape tannin, 6 tsp pectic enzyme, 6 tsp. yeast nutrient, 1.5 tsp. yeast energizer and to come after initial fermentation is complete 6 tsp. acid blend.
Archive 2010-06-01 2010
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Then I added an appropriate dose of pectic enzyme and closed the fermentation vessel up.
Archive 2009-02-01 2009
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Then I added a half teaspoon of pectic enzyme and closed it up.
Archive 2009-02-01 2009
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Add sugar, pectic enzyme and crushed campden tablets (use 1 tablet per 5 kg of fruit).
Nothing-But-Blackberry Wine Emii 2007
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