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The effect of enzymatic processing on banana juice and wine

dc.contributor.advisorVan Rensburg, Pierre
dc.contributor.advisorKyamuhangire, William
dc.contributor.authorByarugaba-Bazirake, George William
dc.contributor.otherStellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology. Institute for Wine Biotechnology.
dc.date.accessioned2008-11-04T08:31:44Zen_ZA
dc.date.accessioned2010-06-01T08:18:31Z
dc.date.available2008-11-04T08:31:44Zen_ZA
dc.date.available2010-06-01T08:18:31Z
dc.date.issued2008-12
dc.identifier.urihttp://hdl.handle.net/10019.1/1320
dc.descriptionThesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008.
dc.description.abstractAlthough bananas are widely grown worldwide in many tropical and a few subtropical 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. Commercial enzyme applications seem to be the major way forward in solving processing problems in order to improve banana juice and wine quality. The particular pectinolytic enzymes that were selected for this study are Rapidase CB, Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigate the applicability of recombinant yeast strains with pectinolytic, xylanolytic, glucanolytic and amylolytic activities in degrading the banana polysaccharides (pectin, xylan, glucan starch) for juice and wine extraction and product clarification. 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. This is because the turbid banana juice and beer, which contain suspended solids that are characterised by a very intense banana flavour, require a holistic approach to address challenges and opportunities in order to process pure banana beverages with desirable organoleptic qualities. The specific objectives of applying commercial enzymes in the processing of banana juice and wine, comparing with grape winemaking practices, use of recombinant yeast and analyses of various parameters in the juices and wines made have enabled generation of information that could be of help to prospective banana juice and wine processors. The research findings obtained could be used to establish a pilot plant or small-scale industry in the banana processing beverages producing large quantities,and finally the overall objective of obtaining limpid and shelf stable products would be achieved.en
dc.language.isoen
dc.publisherStellenbosch : Stellenbosch University
dc.subjectMusa genotypesen
dc.subjectBanana juiceen
dc.subjectPectinolytic enzymesen
dc.subjectProteasesen
dc.subjectBanana cultivarsen
dc.subjectBanana wineen
dc.subjectRecombinant yeasten
dc.subjectPectinaseen
dc.subjectGlucanaseen
dc.subjectXylanaseen
dc.subjectAmylaseen
dc.subjectDissertations -- Wine biotechnologyen
dc.subjectTheses -- Wine biotechnologyen
dc.subjectBananas -- Processingen
dc.subjectEnzyme kineticsen
dc.subjectBanana productsen
dc.subjectBeveragesen
dc.subjectFruit juicesen
dc.subjectFruit winesen
dc.subjectAgricultureen
dc.titleThe effect of enzymatic processing on banana juice and wineen
dc.typeThesis
dc.rights.holderStellenbosch University


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