Pierre Clément Louis Fauquembergue

Application of pectinases in beverages

Abstract Pectinases are necessary processing aids in the production of clear and concentrated fruit juices. Improving pressing and clarification, they are biochemical tools of first importance. In combination with hemicellulases and cellulases, pectinases can lead to fruits liquefaction. The improvement of our knowledge on fruits cell wall has allowed us to describe new enzyme activities to specifically degrade these substrates to optimize the performance of industrial equipments and to allow to produce juices and concentrates with a higher quality in terms of oxidization, aromas level and stability.