Addressing Enzymatic Clarification Challenges of Muscat Grape Juice

Winemakers use technical enzymes to assist with clarification, extraction, and other processes in winemaking. In some cases, enzyme mixes are found be ineffective for a variety of reasons. This study characterizes difficult-to-clarify juices from the Muscat family, examines effects pasteurization, classifies these based on cultivar, harvest date, geographical location, harvesting technique. addition studying chemical compositions different juices, testing was performed by creating cocktails evaluating their functionality. The data suggest distinct matrix effect juice clarification that can influenced during processing. Berry proteins, polysaccharides, native play an important role process, influencing efficiency enzymes. On side, high macromolecule extraction grape material, through excessive shearing forces machine-harvested processed fruit, example, have negative effect, especially ripe overripe material. Based findings, winemaking strategy need adapted incoming grapes. Besides adjusting mechanical level ripeness, avoiding fermentation prior should prioritized. developed tested experiments show degree majority were evaluated.