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Fruit and Vegetables  Enzymes Effects

    Fruit and Vegetables  Enzymes Effects


Alpha-Amylase, Glucoamylase                                                                            

Production of lite beers and general brewing applications                             Hydrolysis of starch during fruit processing

To improve of fruit juice extraction applications (high pectin lyase, low pectinesterase).,
For use in certain orange peeling processes.                                                  For depectinising applications.                                                                       Cost efficient peeling of citrus fruits - automation.                                          General depectinising applications and broad spectrum depolymerisation activity in fruit                                                                                                    To improve extraction rates and flavour enhancement of white wines.

Cellulase, Pectinases, Beta-Glucosidase

For maceration and extraction in a wide range of fruits and vegetables including carrots and mangoes                                                                         For yield improvements in brewing.

Glucanase, Xylanase, Beta-Glucanase

Flavour extraction from fibrous botanicals


For prevention of chill haze in brewing.

Ferulic Acid Esterase Useful in the extraction of sugars from spent grain.


To increase mash and fermentation performance (run off and solubles) in brewing

Glucose Oxidase

For the removal of glucose from soft drinks