Abstract
Abstract A commercial pectinase from Aspergillus niger containing various polysaccharases clarified the white grape juice to an extent of 98–99% and also degraded the grape mash by 25–30%. This was achieved by optimising the grape mash treatment with 0.048% of enzyme at 27–30°C for 30 min without changing the mash pH. After pectinolytic juice clarification, both juice viscosity and total phenols were reduced by 25% and 32% respectively.
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