The effect of enzymatic processing on banana juice and wine

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dc.contributor.advisor Van Rensburg, Pierre
dc.contributor.advisor Kyamuhangire, William Byarugaba-Bazirake, George William
dc.contributor.other Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology. Institute for Wine Biotechnology. 2008-11-04T08:31:44Z en_ZA 2010-06-01T08:18:31Z 2008-11-04T08:31:44Z en_ZA 2010-06-01T08:18:31Z 2008-12
dc.description Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008.
dc.description.abstract Although 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.iso en
dc.publisher Stellenbosch : Stellenbosch University
dc.subject Musa genotypes en
dc.subject Banana juice en
dc.subject Pectinolytic enzymes en
dc.subject Proteases en
dc.subject Banana cultivars en
dc.subject Banana wine en
dc.subject Recombinant yeast en
dc.subject Pectinase en
dc.subject Glucanase en
dc.subject Xylanase en
dc.subject Amylase en
dc.subject Dissertations -- Wine biotechnology en
dc.subject Theses -- Wine biotechnology en
dc.subject Bananas -- Processing en
dc.subject Enzyme kinetics en
dc.subject Banana products en
dc.subject Beverages en
dc.subject Fruit juices en
dc.subject Fruit wines en
dc.subject Agriculture en
dc.title The effect of enzymatic processing on banana juice and wine en
dc.type Thesis
dc.rights.holder Stellenbosch University
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