Juice & Wine Industry Enzymes
Juice & Wine Enzymes for Extraction & Clarification
Boosting juice yield, clarity, color stability, and overall wine quality naturally
Fruit juice and wine production demand maximum yield, clear appearance, and stable flavor profiles. Enzymes such as pectinase, cellulase, hemicellulase, beta-glucanase, tannase, and multi-enzyme blends improve juice extraction, clarify must, and reduce haze formation.
Catalex Bio provides tailored enzyme solutions for fruit juice processing, grape must clarification, and wine maturation, ensuring consistent quality from crush to bottle.
Key Benefits
- Increased juice yield and clarity
- Improved filtration efficiency
- Enhanced sensory profile of final product.
- Consistent quality across different fruit batches
Application of JUICE & WINE INDUSTRY ENZYMES
- Juice Extraction: Pectinases and Cellulases break down plant cell walls for higher juice yield
- Clarity Enhancement: Beta-glucanase and Hemicellulase reduce viscosity and prevent hazes
- Flavor Stabilization: Tannase removes polyphenols causing astringency and bitterness
- Wine Must Clarification: Multi-enzyme blends optimize filtration and sedimentation
OUR PRODUCTS
- Pectinase
- Cellulase
- Hemicellulase
- Beta-Glucanase
- Tannase
- Multi-Enzyme Blends