Comparison of commercial enzymes for the processing of marula pulp, wine, and spirits

M. Fundira, M. Blom, I. S. Pretorius, P. Van Rensburg*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


Commercial enzymes were compared in this study to improve the yield and clarification of marula fruit (Sclerocarya berria sub. caffra) juice. An increase in yield of up to 12% in juice treated with the enzyme Rapidase Filtration was recorded. A 15-fold improvement in juice clarity and an increase in total terpenes were observed after treatment with prefermentation processing enzymes. Post-fermented marula wine was treated with enzymes to hydrolyze bound monoterpenes. An increase in the free monoterpenes of at least 92% was observed in enzyme-treated juice. The different enzymes had both positive and negative effects on the flavor of the juice, wine, and distillate. Trenolin Bukett increased the aroma profile of the wine, while it remained closely related to the unaltered marula profile of the control. AR2000 had an overwhelming effect on the flavor profile, but the risk of deviating from the typical marula flavor was high.

Original languageEnglish
Pages (from-to)2346-2351
Number of pages6
JournalJournal of Food Science
Issue number6
Publication statusPublished - Aug 2002
Externally publishedYes

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