The main enzymes used in fruit juice extraction are pectinases, amylases and cellulases. Pectinases are used to break down the pectin molecules in the fruit cell walls, which allows the juice to be released. Amylases are used to break down the starch molecules in the fruit, which provides the juice with sweetness. Cellulases are used to break down the cellulose molecules in the fruit cell walls, which allows for more juice to be extracted.

Enzymes in fruit juice can help to clarify the juice and make it more appealing to consumers. Enzyme treatments can also be used to improve the taste, color, and shelf life of fruit juices.

Pectin methylesterase (PME) is an enzyme that catalyzes the conversion of pectin to soluble oligosaccharides and methyl esters. These products are then used by the plant for cell wall biosynthesis and other processes. PME is found in all plants, and is especially abundant in fruits and vegetables. It is responsible for the gel-like consistency of fruit juice and vegetables, and the taste and texture of jams and jellies.

The process of wine and fruit juice production extraction usually takes a few weeks. Enzymes can speed up the process by a few days, allowing for a more consistent product. In winemaking, there are two main types of enzymes: pectinases and cellulases. Pectinases break down the pectin in fruit juice for example grape juice extraction. Cellulases break down the cell walls of plants. This allows the juice to release more flavor and color.

Pectolytic enzymes are type of enzymes that breaks down pectin. Pectin is a type of carbohydrate that is found in the cell walls of plants. It is used to make jams and jellies, and it also helps to stabilize fruit juices.