Which option describes a common method of clarification using enzymes?

• A. Sedimentation
• B. Flotation
• C. Clarifying agents (pectolytic enzymes, etc)
• D. Centrifugation

Answer: (C)

Clarification using enzymes works by breaking down substances that keep solids in suspension, notably pectin and certain proteins. Pectolytic enzymes, such as pectinases, polygalacturonases, and related enzymes, cleave the pectin in plant cell walls, which reduces viscosity and disrupts the gel-like network that traps particles. Once these components are broken down, suspended solids can aggregate and settle more easily or be removed by filtration, leading to a clearer product. Proteolytic enzymes can also help by degrading haze-forming proteins. This enzymatic approach is a common, targeted way to clarify juices and wines without relying solely on physical separation. By contrast, sedimentation, flotation, and centrifugation clear through physical separation based on density or gravity, not by chemically altering the haze-forming substances, and are typically used in combination with or after enzymatic treatment rather than as the enzymatic method itself.