Abstract
Two pectin-splitting commercial enzyme preparations were tested with fresh musts. No difference in the enzymes were noted. About 15% increase in juice yield, increased filterability and clarity, and no browning were found for white juices. Slightly less sensory quality was found for the treated samples with these enzymes. Rosé and red musts showed slight increases in juice yield and color. Sensory values were lower for the treatment of the rosé but not different from the control for the reds.
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