Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must

Introduction Pectinolytic enzymes are of great importance for the clarification process “Vinho Verde” wine must, contributing to reduction haze development. During last decade, a growing body knowledge has been established about effects electric fields on activation important food enzymes. However, influence electrical parameters catalytic activity is enzyme-dependent and should be evaluated case-by-case basis. This work describes, first time, frequency pectinase (PEC) in accelerated must. Method Moderate (MEF) with intensities below 20 V/cm at frequencies ranging from 50 kHz were applied temperatures between 15 35°C. Enzymatic was measured 25 min, initial rate reaction determined by coefficient linear plot galacturonic acid (GAL) production as function time. Results The results show that can increase enzymatic depending temperature conditions; 20°C 2 kHz, increased up 40 20%, respectively, when compared control sample (without application MEF). Temperature dependence through Arrhenius equation, showing energy (Ea) reduced 9.2 6.6 kJ/mol sub-optimal PEC MEF applied. Discussion Electrical parameters, combined 20°C, pectin concentration must 42% its content. emergent treatment integrated relevant environmental conditions, presenting an opportunity enzyme efficiency even low-temperature which favors winemaking process.