Attached
Israel blue grapes (Vilis vinifera L.) consist of thick pulp with high viscosity. The thick pulp, haze and sediment
formation creates difficulty in making clear Israel blue grape juice with high juice quality. Hence, there is a need for
extraction of juice with high degree of clarification which leads to elevated juice quality. The objective of this research study
is to obtain high quality clarified grape juice with the help of Pectinase enzyme. The study was conducted at different
enzyme concentrations (0.05 %, 0.15 %,0.5 %,1.5 %, 2 %), time durations (1 hour, 2 hours), and temperatures (40°C, 50
0C). The ratio between Total Soluble solids (TSS) and Titratable Acidity (TA) was measured as the dependent variable to
assess the juice quality. Process optimization has been done using General full factorial design. Optimization has been done
for maximum ratios of TSS and TA. The recommended parameters for extraction of juice were significant at (p < 0.05) as
2% enzyme concentration at 40°C incubation temperature for 2 hours incubation time with TSS/T A ratio of 26.46 and 1.5 %
pectinase enzyme concentration at 40°C incubation temperature for 2 hours incubation time with TSS/TA ratio of24.07.
