|
|
 |
 |
 |
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 products, LiquiSEB and ExtractSEB, are pectinases that contain
hemicellulase enzyme activities. Theseproducts 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 by as much as 15 percent.
ClariSEB and SEBamyl 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. Unripe fruits and vegetables can contain as much as 15 percent
starch. ClariSEB pectinase and SEBamyl amylase can reduce starch and pectin in raw fruits
and juices, thus achieving clear and stable juices and juice concentrates.
All of our juice-industry enzyme products are food-grade, Kosher, and produced by
GRAS certified, non-GMO microorganisms.
View the Juice Product Range
Wine
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, our LiquiSEB 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. Our purified ClariSEB pectinases depectinize
grape-musts during fermentation or young wines prior to fining and filtration.
Grape musts and wines treated with ClariSEB are less viscous. They
ferment, settle and mature more quickly.
ClariSEB, 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
ClariSEB can speed up clarification and filtration.
Our SEB-Acid and SEB-Prolase acid proteases clarify and stabilize some
wines by reducing or removing naturally occurring and yeast synthesized, heat-labile proteins.
All of our wine-industry enzyme products are food-grade, ATF and Kosher approved
and produced by GRAS certified, non-GMO microorganisms.
View the Wine Product Range
|
|
|
