Premium
Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and Spirits
Author(s) -
Fundira M.,
Blom M.,
Pretorius I.S.,
Rensburg P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09552.x
Subject(s) - flavor , chemistry , aroma , wine , food science , aroma of wine , enzyme , fermentation , enzymatic hydrolysis , yield (engineering) , biochemistry , materials science , metallurgy
Commercial enzymes were compared in this study to improve the yield and clarification of marula fruit ( Sclerocarya berria sub. caffra ) juice. An increase in yield of up to 12% in juice treated with the enzyme Rapidase Filtration was recorded. A 15‐fold improvement in juice clarity and an increase in total terpenes were observed after treatment with prefermentation processing enzymes. Post‐fermented marula wine was treated with enzymes to hydrolyze bound monoterpenes. An increase in the free monoterpenes of at least 92% was observed in enzyme‐treated juice. The different enzymes had both positive and negative effects on the flavor of the juice, wine, and distillate. Trenolin Bukett increased the aroma profile of the wine, while it remained closely related to the unaltered marula profile of the control. AR2000 had an overwhelming effect on the flavor profile, but the risk of deviating from the typical marula flavor was high.