Posted by Dave Arnold
Chadzilla had a good question about enzyme clarification: What is it? Many fruit juices, like apple and cucumber juice, are cloudy because of particles stabilized by pectin. You can use enzymes, like pectin lyase, to break down those pectins. We use a brand called Pectinex Smash by Novozymes. Simply add 1-2 grams of enzyme per liter of juice, stir, let sit overnight, and decant the clear liquid off the top. Don’t use a square container. Rotating a square container kicks up a lot of particles. The particles are so small they will go through a coffee filter, so be careful. We use the enzyme because it is convenient, easy, and gets a higher yield than gelatin or agar clarification. We especially like it with apples. A couple of chefs use it in their menus—my friend Johnny Iuzzini for one. As far as I know, Nils and Wylie were the first chefs to play with it years ago at an international food technology conference in Oklahoma. The only problem with the enzyme is it cannot tolerate extremely low pH, such as sour orange juice. By the way, when we get our centrifuge up, our clarification time with enzyme will go down to about 20 minutes and our yields will go up to something like 95%!