Enzymes and their many uses have always been of interest to me. Ever since I was little, I was always fascinated by the fact that every food tasted different. It was only later that I discovered the reasoning behind this. In 2012 I went on holiday to Cape Town and became very interested in wine production after visiting several of Cape Town's best wine farms. Since this vacation, I have done a lot of research into wine production and what the potential variables are. I soon discovered that probably the most important factor in wine making is the use of enzymes. Enzymes are essential to speed up the production process while keeping costs as low as possible for the winemaker. Enzymes are also used in many stages of winemaking that improve the body of the wine. Enzymes such as pectinase and glucanase play an important role in improving the clarification, filtration, aroma and color of wine. I plan 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, we increase the volume of juice from the same quantity of grapes harvested. This will save farmers time, money and valuable growing space. I anticipate that using enzymes under the right conditions will increase the amount of juice that can be extracted from each individual fruit. This study could be vital in 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 metabolic processes that support life. Enzyme that I will use in my ORT is a pectinase. Pectinase is used in fruit juice production to make the fruit...... middle of paper ...... seeded with the addition of heat into the fruit juice and pectinase solution. The 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 as it is being prepared for the experimentThis image shows half an apple cut as thinly 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 fruits that were used in this experiment. 1 test tube of each of these fruits will then be p. This image shows the fruit juice which is now filtered into the beaker. This image shows the 6 test tubes of fruit solution which is now filtered into the beakers. Half of these beakers were heated, the other half were not...