Fruit Juice & Wine Industry Enzymes
Fruit Juice & Wine Enzymes for Extraction & Clarification
Boosting juice yield, clarity, color stability, and overall wine quality naturally
Juice and wine production demand high extraction efficiency, clear appearance, stable color and consistent flavor profiles. Enzymes such as pectinase, cellulase, hemicellulase, beta-glucanase, tannase, and multi-enzyme blends improve juice extraction, break down plant cell walls, clarify must, reduce viscosity and prevent 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
- Improved color stability and reduced oxidation
- Consistent quality across different fruit batches
Application of JUICE & WINE INDUSTRY ENZYMES
- Juice Extraction: Pectinases and Cellulases break down plant cell walls to release more free-run and press juice, improving overall extraction yield
- Clarity Enhancement: Beta-glucanase and Hemicellulase reduce viscosity, prevent hazes and speed up clarification
- Flavor Stabilization: Tannase removes polyphenols responsible for astringency, bitterness and color instability
- Wine Must Clarification: Multi-enzyme blends accelerate sedimentation, filtration, cold-settling, and must clarification.
OUR PRODUCTS
- Pectinase
- Cellulase
- Hemicellulase
- Beta-Glucanase
- Tannase
- Multi-Enzyme Blends
Contact us for enzyme recommendations, custom blends, technical support or pricing. Our juice and wine processing enzymes come in customizable activity levels for juice plants, wineries, cold-press units and bottling operations.
COA, MSDS, TDS and sample support provided — request a quote today.