ABSTRACT

Banana must was treated with pectinase and uamylase to hydroly:e pectin and starch prior to
its use to produce a wine product. The synergistic activities of the en:ymes enhanced hydrolysis
of the complex carbohydrates. A decrease of 55 in the viscosity and a 2.7fold increase in the
amount of extracted fuice were obtained after incubating with 0.05 (w/w) of pectinase at 40C
for 2 h, followed by treating with 0.05 (w/w) of uamylase at 50C for 3 h. A 15 and 39
increase in total soluble sugars and reducing sugars in extracted fuice were achieved,
respectively. En:ymetreated banana must was diluted with four volumes of water and then
fermented by yeast to produce banana wine. The pretreatment of banana with en:ymes before
wine fermentation resulted in a higher level of reducing sugars than that of the control
(nonen:ymetreated banana wine) during fermentation. The clarity of the en:ymetreated banana
wine was also fourfold higher than that of the control at 25 days of fermentation. The
concentrations of total soluble solids, total soluble sugars, and alcohol in the en:ymetreated
banana wine and the control have no significant differences.
!RACTICAL A!!LICATIONS
,3,3, Iruits co3t,i3 high 3utritio3 sources oI c,rbohydr,te, mi3er,s ,3d vit,mi3s. ,3,3,
b,sed wi3e h,s , good I,vor ,3d c,3 be co3sidered ,he,thy ,cohoic bever,ge. However,
poymeric c,rbohydr,tes ike pecti3 ,3d st,rch i3 b,3,3, c,use the turbidity ,3d viscosity oI the
wi3e ,3d m,ke the c,riIic,tio3 process h,rder. Appic,tio3 oI pecti3,se ,3d ,my,se th,t
,IIect the qu,ity oI wi3e is import,3t Ior improvi3g the process oI b,3,3, wi3e productio3. This
study highights the eIIective3ess oI pecti3,se ,3d ,my,se tre,tme3ts o3 b,3,3, wi3e
productio3 such ,s i3cre,si3g the b,3,3, juice extr,ctio3 yied, decre,si3g the viscosity oI
b,3,3, must, Iormi3g simpe sug,rs ,3d oigos,cch,rides to I,ciit,te ye,st growth duri3g
Ierme3t,tio3 ,3d improvi3g the c,riIic,tio3 process.