Abstract
Procedures for easily preparing juice (wine must) with high clarity from kiwifruit grown in Japan were established. Chopped kiwifruit with approximately 1.4 kg/cm2 (average) hardness was mixed with cellulose powder (2%, w/w) and the mixture was put into a nylon bag and pressed with a Vaslin -type press or a small wooden basket type press for grapes. Commercially available Japanese pectic enzymes (100 mg/L) were added to the pressed juice and allowed to react at 30deg;C for 15 hours. The juice obtained had high clarity and could be filtered easily through filter paper. It was used as high quality must for wine production. The clarification of kiwifruit juice was strongly dependent on both pectinase and protease activities in pectic enzyme preparations.
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