Answer for this question

Dear student,

Cloudiness, or turbidity, is a major issue in wine and fruit juice manufacturing. This occurs due to the presence of pectin and protein coming from plant polymers and cell debris, which is tough to eliminate without the application of enzymes.

Protease and pectinase are needed for clarifying fruit juice and wine. They have a considerable impact on turbidity reduction.

Pectinase hydrolyzes pectins, and protease prevents the development of protein–polyphenol complexes during cold storage, as well as degrading protein-natured intracellular organelles and cell membranes, which contribute to turbidity.

Therefore, the correct option is (4)

Regards,