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The effect of enzymatic processing on banana juice and wine
Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2008
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| _version_ | 1867613810728108032 |
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| access_status_str | Open Access |
| author | Byarugaba-Bazirake, George William |
| author2 | Van Rensburg, Pierre |
| author_browse | Byarugaba-Bazirake, George William Van Rensburg, Pierre |
| author_facet | Van Rensburg, Pierre Byarugaba-Bazirake, George William |
| author_sort | Byarugaba-Bazirake, George William |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/1320 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:42:03.173Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/1320 The effect of enzymatic processing on banana juice and wine Byarugaba-Bazirake, George William Van Rensburg, Pierre Kyamuhangire, William Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology. Institute for Wine Biotechnology. Musa genotypes Banana juice Pectinolytic enzymes Proteases Banana cultivars Banana wine Recombinant yeast Pectinase Glucanase Xylanase Amylase Dissertations -- Wine biotechnology Theses -- Wine biotechnology Bananas -- Processing Enzyme kinetics Banana products Beverages Fruit juices Fruit wines Agriculture Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008. 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. Doctoral 2008-11-04T08:31:44Z 2010-06-01T08:18:31Z 2008-11-04T08:31:44Z 2010-06-01T08:18:31Z 2008-12 Thesis http://hdl.handle.net/10019.1/1320 en Stellenbosch University application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Musa genotypes Banana juice Pectinolytic enzymes Proteases Banana cultivars Banana wine Recombinant yeast Pectinase Glucanase Xylanase Amylase Dissertations -- Wine biotechnology Theses -- Wine biotechnology Bananas -- Processing Enzyme kinetics Banana products Beverages Fruit juices Fruit wines Agriculture Byarugaba-Bazirake, George William The effect of enzymatic processing on banana juice and wine |
| title | The effect of enzymatic processing on banana juice and wine |
| title_full | The effect of enzymatic processing on banana juice and wine |
| title_fullStr | The effect of enzymatic processing on banana juice and wine |
| title_full_unstemmed | The effect of enzymatic processing on banana juice and wine |
| title_short | The effect of enzymatic processing on banana juice and wine |
| title_sort | effect of enzymatic processing on banana juice and wine |
| topic | Musa genotypes Banana juice Pectinolytic enzymes Proteases Banana cultivars Banana wine Recombinant yeast Pectinase Glucanase Xylanase Amylase Dissertations -- Wine biotechnology Theses -- Wine biotechnology Bananas -- Processing Enzyme kinetics Banana products Beverages Fruit juices Fruit wines Agriculture |
| url | http://hdl.handle.net/10019.1/1320 |
| work_keys_str_mv | AT byarugababazirakegeorgewilliam theeffectofenzymaticprocessingonbananajuiceandwine AT byarugababazirakegeorgewilliam effectofenzymaticprocessingonbananajuiceandwine |