Enzymes and their many uses have always been an interest of mine. Since I was little, I have always been fascinated by the fact that every food had a different flavour. Only later did I discover the reason for this. In 2012 I went on holiday to Cape Town and became very interested in wine making after visiting many of Cape Town's best wineries. Since that vacation I have done a lot of research on wine production and what the potential variables are. I soon discovered that probably the most important factor in winemaking is the use of enzymes. Enzymes are key to speeding up the production process while keeping costs as low as possible for the winemaker. Enzymes are also used in many stages of winemaking to improve the body of the wine. Enzymes such as pectinase and glucanase play an important role in improving the fining, filtration, aroma and color of wine. I intend to study the optimal amount of enzymes used to increase the amount of juice that can be extracted from each grape, apple and pear. Thus increasing the volume of juice by the same quantity of grapes harvested. This will save farmers time, money and valuable harvest space. I predict that using enzymes in the right conditions will increase the amount of juice you can extract from each individual fruit. This study could be vital for the wine industry and will bring a significant change in the wine production cycle. Literature Review Enzyme: Enzymes are large biological molecules responsible for thousands of life-sustaining metabolic processes. The enzyme I will be using in my ORT is pectinase. Pectinase is used in fruit juice production to prepare fruit juice...... middle of paper......seeded with the addition of heat in the fruit juice and pectinase solution. Fruit juice produced with grapes increased from 8.5 ml to 8.8 ml, with apple it increased from 7.4 ml to 8 ml and with pear the yield increased from 6.8 ml to 7 .8ml. The fruit being prepared for the experimentThis image shows half an apple cut as finely as possible to maximize results. This image shows the fruit finely chopped and mixed with the pectinase and water solution. This image represents the 3 types of fruit that were used in this experiment. 1 tube of each of these fruits will then be prepared. This image shows the fruit juice now being filtered into the glass. This image shows the 6 test tubes of fruit solution now being filtered into glasses. Half of those glasses were heated, the other half were not.