Production of fruit wines using novel enzyme preparations

Abstract

Aim: This work describes the activities of new-generation enzymatic preparations in fruit-berry substrates engineered for use in the fruit-wine industry. The enzymes were produced after genetic modification and selection of fungi Penicillium verruculosum, which produce efficient cellulase and pectinase enzymatic complexes. Methods and results: This paper covers the main characteristics of novel multi-enzyme complexes and the results of in-lab fruit-wine production with addition of enzymatic preparations, which could be used on an industrial scale. The juice yield and the content of suspended materials in the enzymatically treated samples were compared. Experiments included the sensory analysis of produced juices and fruit wines. Conclusion: Results show a significant increase in juice yield from the fruit pulp processed with the enzymatic preparations, without any negative effect on the quality and organoleptic attributes of the final product. Significance and impact of the study: The obtained data clearly show that the use of the new-generation enzymatic preparations in the fruit-wine industry is effective.

Keywords

• enzyme preparations
• enzymatic treatment
• Penicillium verruculosum
• fruit wines
• multi-enzyme complex
• fruit-wine industry