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Which of these is not an additional benefit produced by enzymic hydrolysis in preparation of fruit juices and wines?

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in Enzyme Technology by (55.0k points)
Which of these is not an additional benefit produced by enzymic hydrolysis in preparation of fruit juices and wines?

(a) Solution viscosity

(b) Volume increase

(c) Scoopability improvement

(d) Shorter fermentation times

I got this question by my college director while I was bunking the class.

Asked question is from Large Scale Use of Enzyme topic in section Large Scale Use of Enzyme in Solution of Enzyme Technology

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The correct answer is (c) Scoopability improvement

For explanation I would say: Along with removal of cloudiness in preparation of fruit juice and wines, enzymic hydrolysis have the following benefits.

• Solution viscosity

• Volume increase

• Beneficial changes in flavor

• Shorter fermentation times in wineries

Scoopability improvement is required in ice-creams and skimmed milk powder, and is done by lactases.

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