PECTINASE ENZYME (PEC-600) AS A CLARIFIER IN ORANGE WINE MAKING (CITRUS SINENSIS) (FERMENTED BEVERAGE)

摘要

The main problem in the process of obtaining fermented alcoholic beverages from orange, (Citrus sinensis) is the turbidity of the product, so this work proposes the application of pectinase enzyme (PEC-600) as a clarifier. For this purpose, an experimental model suitable for evaluating two types of oranges was considered on the basis of their availability in the zone (National and Tangelo). Likewise, two organisms were evaluated: bread yeast Saccharomyces cerevisiae (levapan) and lyophilized yeast or active dry yeast of wine. Once fermentation ended, two concentrations of pectinase enzyme (0.2 and 0.4%) as clarifier were applied. Wort conditioning rectifying was carried out at 23° Bx to this Saccharomyces spp. was applied, and the fermentation process took approximately fifteen days, then pectolytic enzyme was added at 45°C. Once cleared, the beverage was allowed to stand for 60 days in storage conditions at 25°C for finally bottling as an ended product. A statistical analysis have been done with completely randomized factorial block A*B*C, eight treatments with three repetitions were evaluated by using a statistical tool ANOVA. The product obtained from national orange was obtained as the best product with the addition of 0.2% pectinase and dry yeast, the resulting product presented: >5% of suspended solids (after clarification pH 3.45, acidity 0.39 % and soluble solids 6.67 % with a content of 13.2~0 of alcohol.