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KMID : 0903519710140010001
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1971 Volume.14 No. 1 p.1 ~ p.7
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A Study on the Development of A Juice - clarifying Enzyme Preparation
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Abstract
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In order to develop an enzyme preparation for clarification of fruit juices, a microbial strain having a strong pectolytic activity was selected and a crude enzyme preparation from this strain was examined for the effects in the preparation of grape juice and wine.
The results are summarized as follows:
1) A strain of Aspergillus niger was selected as having the highest productivity of pectolytic enzymes among many species of Aspergillus and Rhizopus.
2) A pectolytic enzyme preparation was purified from this selected strain and the effects of pH and temperature on its enzyme activity and stability were investigated.
3) The use of the enzyme preparation brought about the increase in the free run yield
and clarity of grape juice.
4) Whereas the use of the enzyme preparation did not exhibit any effect in the brewing of red wine, its use showed a good effect on the rates of filtration and clarity in the case of white wine.
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