Abstract
Fermentation studies investigated the effects of pectolase (P) percentages (0 ° , 0.15 ° , 0.5 ° , 1 ° ) at varying incubation periods (1 h, 4 h, 24 h) at 23 - 1 ° C on physicochemical, microbiological and sensory qualities of banana wines. Addition of enzyme had no effects ( p > 0.05) on percentage wine yield, degrees Brix, percentage alcohol, sulphur dioxide (SO 2 ), pH or titratable acidity except for ( p < 0.05) colour, volatile acidity and tannin content. Longer incubation period resulted in changes in all parameters ( p < 0.05) except degrees Brix, percentage alcohol and pH. Wines with 1% P (4 h) and 1% P (24 h) were judged as standard wines. Wine quality was stable for most parameters during storage at 22-25 ° C for 4 months with better clarity and lower SO 2 .
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