What You Need to Know
Pectinase (polygalacturonase) hydrolyzes α-1,4-glycosidic bonds in pectin polymers, reducing colloidal suspension. Secondary enzymes like pectinesterase may demethylate pectin chains. This process avoids thermal degradation of flavor compounds like esters and terpenes.
Enables transparent juices with brighter flavor profiles than heat-based clarification, ideal for cocktail mixology and premium non-alcoholic beverages.
Key Parameters
Temperature
10°C
0°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
Fruit pressCheeseclothEnzyme preparation
Steps
- 1.
Clarified fruit coulis (Modern pastry kitchens): Creates transparent fruit sauces for plating
The Science
Primary Reaction
Hydrolysis of pectin polysaccharides