Question

In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.

(a) True

(b) False

I have been asked this question in class test.

My question is taken from Large Scale Use of Enzyme in chapter Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

Right answer is (a) True

To elaborate: In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary so as to remove the cloudiness due to the presence of pectins. Pectins are a-1,4-anhydrogalacturonic acid polymers, with varying degrees of methyl esterification. Hence the above statement is true.