Fruit juice and wine enzymes

Citrus fruits

In citrus fruit processing, the application of enzymes reduces juice viscosity, eliminating the risk of jellification during fruit juice concentration and storage and securing high cloud stability. Applied during the pulp extraction process, enzymes facilitate the release of juice and solids, increasing yield and improving cost efficiency. A stable cloud - or, in the case of lemon juice, successful clarification - is an important measure of the final product’s superior quality.

Essential citrus oils can also be recovered while using enzymes in citrus fruit processing. Apart from providing access to a valuable commodity, citrus oil recovery is important from a sustainability point of view, ensuring a low content of the bactericidal oils in wastewater for improved wastewater biodegradability and reducing overall water consumption.

Apples and pears

The production of high clarity apple and pear juice is dependent on the complete breakdown of starch and pectin content. This is achieved by the addition of pectinases and starch-degrading enzymes to the juice before clarification and filtration. Added to the fruit mash before pressing and juice separation, pectinases lead to a reduction in mash viscosity, resulting in increased juice yield and optimised processing capacity. Less waste pomace and easier cleaning of fruit presses are other value-adding advantages.

Wine

Winemakers need to produce high quality wines year after year, regardless of annual variations in the weather. With our enzymes, this is an attainable goal. The perfect tool for transferring valuable components, such as aromas, colour and tannins, from the grape to the wine, enzymes can help to preserve wine quality, sometimes over many years in storage. They also reduce fermentation time and promote clarification, filtration and stabilisation.

For fruit juice

PEKTOZYME™ MAXLiq
Developed for advanced maceration of apple and pear mash, PEKTOZYME™ MAXLiq reduces mash viscosity for high press or decanter capacity and high juice yield.

PEKTOZYME™ MAXJuice
This pectinase enhances the extraction of apple pomace after initial pressing, resulting in the highest juice yields and low pomace residues.

PEKTOZYME™ POWERClear
The strong pectin and araban breakdown activity of PEKTOZYME™ POWERClear A and P produces high clarity apple and pear juices. PEKTOZYME™ POWERClear L is ideal for lemon juice clarification.

PEKTOZYME™ Ultra C
Specially designed for fast viscosity reduction, correct application of this pectinase has no negative influence on cloud stability in citrus juice.

PEKTOZYME™ Essential
Essential citrus oils are easily recovered and wastewater reduced with this specific enzyme complex.

DIAZYME® X4NP
DIAZYME® X4NP secures fast and complete starch breakdown in fruit juices.

For wine

PEKTOZYME™ POWERClear W
These enzyme preparations have been specially designed for fast and efficient clarification of white grape must.

PEKTOZYME™ MAXColour
PEKTOZYME™ MAXColour secures optimal extraction and colour stabilisation in red wine production.