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Pectin changes in cider fermentations
Author(s) -
Pollard A.,
Kieser Margaret E.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100501
Subject(s) - pectin , pectinase , chemistry , fermentation , food science , yeast , pectinesterase , pectin lyase , enzyme , biochemistry
Pectin is not normally present in fermented ciders. The degradation of the pectin in the juice during fermentation has been found to be due to the action of a polygalacturonase of microbiological origin acting in conjunction with pectin methylesterase derived from the fruit. The properties of a polygalacturonase produced by a yeast isolated from cider are described. The enzyme produces from partially de‐esterfied pectins a range of lower galacturonides : in the absence of pectin methylesterase, as in heat‐treated juices, high‐ester pectins remain undegraded. The factors influencing the course of pectin degradation in cider fermentations are discussed.