Juice & Wine
Enzymes increase processing capacity
and improve economy in the fruit juice and wine industries. The most commonly
used enzymes in these industries are pectinases. Pectinases increase juice
yields and accelerate juice clarification. They produce clear and stable single-strength
juices, juice concentrates and wines, from not only core-fruits such as apples
and pears, but also stone fruits, berries, grapes, citrus-fruits, tropical
fruits and vegetables like carrots, beets and green peppers.
Fruit and Vegetable Juice
Specialty Enzymes are pectinases that contain hemicellulase enzyme activities. These products not only increase juice yields, but also increase the color and health-promoting antioxidants in fruit and vegetable juices extracted by pressing or decanter centrifuge. By reducing fruit and vegetable mash viscosity and improving solid/liquid separation, they increase color extraction and juice volume
Pectinase and Amylase enzyme solutions speed up filtration and prevent storage or post-packaging haze formation by depectinizing and reducing starch in raw juices. Pectin and starch must be removed from freshly extracted juices prior to filtration, fining and concentration.Pectinase and Amylase can reduce starch and pectin in raw fruits and juices, thus achieving clear and stable juices and juice concentrates.
Many of the biochemical reactions involved in wine production are enzyme-catalyzed. They begin during the ripening and harvesting of grapes, and continue through alcoholic and malolactic fermentation, clarification, and ageing. Winemakers often supplement naturally occurring grape enzymes with commercial enzymes to increase production capacity of clear and stable wines with enhanced body, flavor and bouquet.
When added to grapes or musts, Pectinase that contain hemicellulase enzyme products increase free-run juice volume and extraction of color, fermentable sugars and flavor components, as well as reduce pressing and fermentation time. These pectinase or pectinase containing hemicellulase products can increase free-run juice volume by 20 to 30 percent and lower fermentation time by 30 to 50 percent by reducing grape-pectin viscosity.
Rapid clarification and well-separated lees have a positive effect on finished wine flavor, texture and color.B-glucanase containing Pectinase depectinize grape-musts during fermentation or young wines prior to fining and filtration. Grape musts and wines treated with B-glucanase containing Pectinase are less viscous. They ferment, settle and mature more quickly.
A beta-glucanase containing pectinase, is also used to degrade Botrytis-glucan. Wines made from overripe grapes infected with Botrytis cinerea mold are often difficult to clarify and filter due to high concentrations of Botrytis-produced glucan polysaccharides. The use of B-glucanase containing Pectinase can speed up clarification and filtration.
Acid proteases clarify and stabilize some wines by reducing or removing naturally occurring and yeast synthesized, heat-labile proteins.
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