Abstract

ENZYMES IN THE PRODUCTION OF JUICES AND BEVERAGES

Michele Vitolo*

ABSTRACT

Enzymes are biological catalysts with a large application in fruit juice processing, winemaking, and brewing. Such processes cannot reach a high-volume production, as demanded by the market, without using enzymes (pectinases, cellulases, amylases, proteases etc.). Enzymes in fruit juice processing have been used since the 1930s. They are pivotal in the clarification of juices by eliminating mainly pectin and starch at the fruit crushing step. In winemaking, enzymes play a role in reducing the splashing of grape juice during pressing and increasing the fermentation yield, whereas in brewing, they accelerate mashing, improve fermentation yield, and avoid haze formation in beer during maturation (step before packaging).

Keywords: Enzymes, winemaking, brewing, fruit juice process.