Enzyme Used in Fruit Juice Manufacturing- Enzymes are, widely used in fruit Juice and brewing industries to achieve specific objectives, which can not be otherwise, achieved. In addition, brewing industry employs varied but specific strains of yeast, e.g., S. cerevisiae, S. carisbergensis, etc., for, fermentation of the brew.

The cloudiness of fruit juices and wines is mainly due to pectins, which exhibit are usually associated with other plant polymers and even cell debris. The pectins are digested by pecteolytic enzymes prepared from A. niger. These enzyme preparations are mixtures of the following:

(i) polygalacturonase (random digestion of pectin),

(i) Elimination of juice/wine cloudiness,

(ii) reduced solution viscosity,

(iii) Increased juice yields, e.g., a 15% increase in case of white grapes, and

(iv) Shorter fermentation period in case of wine making. In addition,

(v) pectins stabilize the cell debris in a colloidal state; but once pectins are digested, the debris precipitate and are removed by filtration.