Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach

The Passiflora cincinnata Mast. has high flavor and potential for wine other alcoholic beverages production. However, production, the presence of pectin becomes undesirable, as it influences efficiency fermentation process clarity final product. objective this study was to optimize hydrolysis in Caatinga passion fruit must production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). 2³ factorial CCRD, E01 E17 assays, applied six axial tests three replications central point. obtained pulp distilled water (40:60 proporcion). Commercial enzyme concentration pectinase tested. Concentration (0.014-0.056 g L-1), working temperature (43-57°C) reaction time (12-139min) were independent variables optimization process; soluble content (mg 100g-1) corresponded process-dependent variable. Prior beginning order provide optimum pH range pectinase, correction 3.9. initial had 24.06 mg 100g-1 its composition. After treatments presented contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) 0.00 100 g-1 (E05: 0.05 L-1/45°C/ 30min E06: L-1/45°C/120min). According results, satisfactory be added L-1 at 45°C 30min.