Monitoring ofefficiency of application of fermental preparations for processing of berries of cowberry when receiving juice

The investigation results of the application of pectinase and glucanase enzyme preparations for the red whortleberry raw material pretreatment during the juice production stage have been represented in this article. It has been shown that the application of enzyme preparations promotes the increasing of the juice output. The best results were obtained with the using of pectinase enzyme preparations. It has been experimentally verified that a larger effect can be achieved through the using of enzyme preparations with different substrate specificity in compositions. Increase of an output of juice from vegetable fabric is tightly connected to intensification of such processes as hydrolysis of cellulose and a hemicellulose. Being components of vegetable cellular walls, these polysaccharides give them durability and cause rigidness of structure. Therefore use of the enzymes splitting cellulose and a hemicellulose will inevitably cause their destruction, will lead to irreversible violations of integrity of a cellular wall, its destabilization and, as a result, increase in an output of juice. Besides, hydrolysis of neutral polysaccharides is followed by release of the related organic acids, phenolic substances. When corrupting cellular walls also large number of vegetable colorants that is especially important in case of manufacture of berry juice is selected.