Our food enzymes are divided into four categories:
Bakery Distillation & Starch Fruit Juice Processing & Winery Brewing & MaltEnzymes for the Fruit Juice Processing and Wine industry:
PECTINASE - Different variants as per the required end-use.
Tailor-made enzymes for processing fruit juices of apple, lemon, orange, berries, grapes, mangoes, banana, pineapple, pomegranate, guava, melons, naseberry, tomatoes, etc.
Blends of enzymes for wine. These enzymes are tailor-made as per the varieties of grapes and types of processing in the winery.
Applications of these enzymes in Wine-making:
Increases yield of wine
Maximizes color extraction for red wine
Improves filtration of the fermented juice
Improves clarity of the wine
Applications of these enzymes in Fruit Juice Processing:
Accelerated maceration and depectinization
More juice extraction
Maximum colour extraction especially in grapes and berries
Maximum capacity during pressing
Increase filtration rate
Accelerated sedimentation in must treatment
Viscosity reduction and clarified fruit juice
Lower processing costs
Smoother processing condition
Greater overall value for the processing company
Smooth downstream process
Stabilized cloudiness for different fruit juice like orange
Peeling of flavedo, albedo layer in citrus fruit like orange and lime
