Here's some tips on getting peach to clear better. Use a better pectinase. I recommend Lallzyme C Max. It is designed to break down the pectin more rapidly so the wine clears better. But this isn't all there is to it. You should also add a nominal amount of tannin--1/4 tsp per gallon. Tannin plays a role in clearing. And almost all fruits, with the exception of elderberry, are sorely lacking in tannin. Tannin will also stabilize color so you don't get color plate-out in the bottle. Add it later in the ferment so it doesn't inactivate your enzymes, such as the pectinase you use.
Also on white wines and any dense fruit wines made with little or no water, it's a good idea to add bentonite during the ferment. Add on the 2nd or 3rd day of the ferment so it doesn't inactivate the enzymes you're using. Bentonite works better with added tannin. Lack of tannin can be the reason why bentonite sometimes fails. Bentonite has a negative charge--protein is a positive charge, so there is an attraction there that makes the protein clump and then drop out.
So to summarize, when making peach wine use Lallzyme C Max, tannin, and bentonite additions and your wine will clear easily. Our peach wine clears with no problems and is as clear as a glass of water, so I know this protocol works well.
