Kvasny Prum. 1977; 23(8): 176-178 | DOI: 10.18832/kp1977030

Enzymatic proportions help to produce clear fruit juice.Peer-reviewed article

I. VYKOUKOVÁ

In the course of concentration and modernization of juice industry it is necessary to introduce new, improved technologic processes in many manufacturing stages as e.g. squeezing, fermentation of fruit or vegetable squash  and  juice, clarification of juice etc. The article deals with a fermentation method based on the application of various pectolytic preparations, with its principles, mechanism and conditions under which it can be used to advantage. The author names several leading European producers of enzymatic preparations and recommends doses of PECTINEX for various fruit sorts. Results achieved last year in a series of experiments with pectolysis and clarification of apple, currant and cherry juice are described and evaluated.
(In Czech, English summary only)

Keywords: enzymatic proportions, fruit juice, producing

Published: August 1, 1977