Juice Extraction
Enzymes For Wine

Enzymes are an integral component of grape fruit juice extraction and wine processes. Pectinases, in particular, are also employed for apple, pear and juices made from berries and tropical fruits. They break down Pectins found in the plant cell walls as supporting substances. This increases the quality of juice extracted and reduces fruit waste. Enzymes can be used in wine-making to increase preliminary fruit juice extraction and to obtain more high-quality wine. Pectolytic (Pectin-degrading) Enzymes allow for the clarification and filtration. In the manufacturing of red wine, enzymes also improve colour extraction.

Enzymes are an integral component of grape fruit juice extraction and wine processes. Pectinases, in particular, are also employed for apple, pear and juices made from berries and tropical fruits. They break down Pectins found in the plant cell walls as supporting substances. This increases the quality of juice extracted and reduces fruit waste. Enzymes can be used in wine-making to increase preliminary fruit juice extraction and to obtain more high-quality wine. Pectolytic (Pectin-degrading) Enzymes allow for the clarification and filtration. In the manufacturing of red wine, enzymes also improve colour extraction.

Our Solutions

JUICE EXTRACTION ENZYMES

This enzymes based formulations is useful for higher juice extraction from grapes and for better filtration and clarification.


Multi Enzymes
Complex

Enhances Wine
Flavour

Enhances Wine
Clarity

Multi Enzymes Complex

Enhances Wine Flavour

Enhances Wine Clarity

PECTIN METHYLESTERASE

This enzyme can be utilised for fruit firming and jelly formation.


De-Methylation

Pectin Degradation

Synergestic Action

De-Methylation

Pectin Degradation

Synergestic Action

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FAQ’S

What enzymes are used in fruit juice extraction?

Enzymes can be used to break down the cell wall of the fruit, to extract juice from the fruit, or to stabilize the juice. Enzymes can also be used to adjust the sweetness, color, or flavor of the juice. There are a number of different enzymes that can be used in fruit juice extraction, but some of the most common enzymes include pectinases, cellulases, and amylases.

How are enzymes used in fruit juice extraction?

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.

Do enzymes help clarify fruit juice?

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.

What is the function of Pectin Methylesterase?

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.

How do enzymes speed up the process for producing wine or fruit juice?

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.

What are pectolytic enzymes?

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.

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