Is this residue in my bottled homemade fruit wine dangerous?

[u/KnightlyKnight27]

These bottles are samples of some of my first wines (they're mango, pineapple, etc.) that I bottled after 5 to 6 months of production and I'm letting them age for 2 years. Some of them are almost a year old, but I'm seeing that some of them have particles floating inside them, rings of residue on the edges of the liquid surface and on the bottom of the bottle as well. Is this dangerous, bad, should I be worried? Or is it not so bad? What could I do to avoid this in the future and do you have any other tips?

[u/jason_abacabb]

Looks like pectin haze. Did you use pectic enzyme?

Won't hurt you, safe to drink if it is pectin or other.

[u/hugo-evans7332]

those residues can be a bit unsettling, i remember feeling a bit nervous with my first batch too