Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 397

Fig. 16.15 Simplifi ed schematic representation of pectin, showing selectivity of pectinases.
This diagram shows only the unbranched (linear) part (homogalacturonane) of an acid
pectic substance. Normally D -galactose and L -arabinose oligomers are also present at
various points on the main chain. These usually possess branches containing a number of
monosaccharide units, notably L -arabinose, D -galactose and L -rhamnose.

Producers of enzymes (see Table 16.19) generally use non-genetically modifi ed
(GM) microorganisms as sources, and in view of current legislation and consumer
resistance to GM products in general, they take pains to state that fact regarding
their products. Also, producers have to make sure that the microbiological
specifi cation (absence of mycotoxins and bacterial and fungal contaminants) and
the heavy metal specifi cation (levels of As, Cd, Hg and Pb) satisfy local and global
standards - for example, those laid down by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA).

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16.3.5 Sugar
Sugar may be added as a process (fermentation) aid (not as a sweetener) prior to
the fermentation of beer wort, grape must or fruit (e.g. apple) juice. The added
sugar is fermented and increases the beverage ethanol content. In winemaking,
this process is called 'enrichment' or 'chaptalisation'. In brewing, there are no
regulations (except local or national ones such as the Rheinheitsgebot in Germany)