THE EFFECT OF ENZYMATIC PROCESSING ON BANANA JUICE AND WINE

Although bananas are widely grown worldwide in many tropical and a few sub-tropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and spear grass to extract juice. Because banana juice and beer remained on a home made basis, there is a research drive to come up with modern technologies to more effectively process bananas and to make acceptable banana juices and wines. One of the main hindrances in the production of highly desirable beverages is the pectinaceous nature of the banana fruit, which makes juice extraction and clarification very difficult. The overall objective of this research was to improve banana juice and wine by enzymatic processing techniques and to improve alcoholic fermentation and to produce limpid and shelf-stable products of clarified juice and wine. The focus was on applying the selected commercial enzyme preparations specifically for the production of better clarified banana juice and wine.

Autorentext

George William Byarugaba-Bazirake was born in Uganda. He enrolled at Kuban State University of Technology in Russia and obtained an MSc degree in Sugar Technology. He enrolled at Stellenbosch University for a PhD in Wine Biotechnology in the year 2002.