Use of Saccharomyces cerevisiae for the clarification of fruit juices

Summary The present work demonstrates that a strain of Saccharomyces cerevisiae that exibits all three types of pectinolytic activities is able to degrade pectins with varying esterification levels.thus participating in the clarification phenomena of fruit juices.We finally compare the clarification potential of that strain with the one of several commercially available pectinolytic mixes.