Vol. 9, Special Issue 10, Part H (2025)

The study was conducted to evaluate the impact of enzyme-based extraction on the physico- chemical characteristics of banana wine prepared with and without peel using pectinase, cellulase, and their combination control without enzymes. Treatments significantly influenced physico-chemical characters such as total soluble solids (TSS), pH, titratable acidity (TA), ascorbic acid content, alcohol content, and clarity. The lowest TSS (7.85 °Brix) and pH (3.0) were observed in the combination enzyme treatment (P1E3) with peel, indicating enhanced fermentation efficiency and higher organic acid release. The same treatment exhibited the highest alcohol content (10.45%) and titratable acidity, suggesting that enzymatic hydrolysis promoted sugar conversion and acid liberation from the peel. Furthermore, wines prepared with combination enzymes retained higher ascorbic acid (4.2 mg/100 mL), while maximum clarity (85%) was achieved in wines without peel treated with enzymes. Hence results demonstrate that the synergistic use of pectinase and cellulase improves wine extraction, fermentation efficiency, and overall quality of banana wine, highlighting its potential for commercial-scale fruit wine production.