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This work aims to investigate the best conditions for an enzymatic treatment of grape juice. Two enzymes of type pectinolyase (Novozym 33095) and polygalacturonase (Ultrazym AFP L) were tested in order to improve the quality of the pulp of grape before a membrane separation process. A series of enzymatic treatments was performed regarding properly ranges of enzymatic concentrations (50-100 mgL-1), treatment temperatures (35 and 45 oC) and process times (0-90 min.). Essentially a set of physico-chemical parameters such as total acidity, soluble solids, color and turbidity was considered for the assignment of grape pulp quality and choose of the enzyme as well as get its best experimental condition. From a statistical analysis for both tested enzymes, an enzymatic treatment based on the Novozym 33095 has improved the grape pulp quality when this process is performed at an enzymatic concentration of 50 mg L-1, 35 °C temperature and 15 min. of treatment time. Under this experimental condition, a significant reduction on the turbidity, suspended solids and pectin in grape was achieved, resulting in a grape juice with a minimum amount of pulp, more clear and transparent.

TRATAMENTO ENZIMÁTICO DA POLPA DE UVA NO PROCESSO DE PRODUÇÃO DE SUCO DE UVA