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Juice and Wine Product Range

    Juice Product Range

Product

Benefits

Pectinase used for maceration of a wide variety of fruits and vegetables, prior to extraction by decanter centrifuge

Increases juice yields
Faster extraction by decanter centrifuge
Increases sugar and acid extraction
Color enhancement
Effortless clarification and filtration
Increases processing capacity

Carbohydrase enzyme used in the mash treatment of fruit and vegetables prior to juice extraction by decanter centrifuge

Increases juice yields
Easier and more rapid juice extraction
Increases sugar (Brix) and acid extraction
Improves juice color and aroma
Faster solids separation and concentration
Increases processing capacity

Pectinase used to depectinize a wide variety of fruit juices at their natural pH

Provides complete depectinization
Speeds clarification and filtration
Reduces viscosity
Increases evaporator output
Reduces cost of packaging
Produces clear juices and concentrates

Acid protease used to stabilize and eliminate post-boiling haze 

Reduces protein in juices and concentrates

Glucoamylase used for removal of starch from underripe fruit prior to filtration  Excellent thermal and pH stability

 

 

 

 

 

 

 

 

 

 

    Wine Product Range

Product

Benefits

Pectinase used to enhance the natural enzymatic activities present in grapes, to quickly reduce must viscosity, depectinize wine must prior to clarification/ filtration and extract relevant components at their normal pH

Increases free-run must volume
Increases total yield
Easier pressing, reduces pressing time
Enhances color, body and bouquet
Reduces skin fermentation time
Improves settling and filtration
Increases winery production capacity

Pectinase used to enhance the natural enzymatic activity present in grapes to quickly reduce must/mash viscosities at their normal pH

Rapid depectinization of grape must/mash
Easier and more rapid floatation
Reduces foaming and fermentation time
Enhances clarification and filtration
Enhancement of bouquet

Carbohydrase enzyme used to reduce grape-juice viscosity and fouling of ultra-filter membranes

Faster solids separation and concentration
Effortless clarification and filtration of wines o Increases processing capacity