Maceration Enzymes

Enzymes are widely used in apple and pear juice processing and cider production to improve product quality, yield and to expedite processing. Macerating enzymes are applied to fruit for improved juice extraction and press efficiencies. Pectinases are used in juice and cider to increase settling and improve filtration and clarification. Novozymes, the world’s largest manufacturer of enzymes to the food industries, and Gusmer have supplied enzymes to the beverage markets for over 35 years. Gusmer stocks a full inventory of granular and liquid enzymes for juice and cider processing.

A complex blend of cellulase, hemi-cellulase and pectinase enzymes with broad side activities used for the degradation of cell wall structures, which leads to increased free run fraction, better juice extraction and faster press cycles. Dosed to your apple or pear must prior to pressing.

Maceration Enzymes

  • Vinozym® Vintage FCE – 250 g
  • VinoCrush® Classic – 4 L, 25 L
  • Pectinex UltraMASH® – 25 L

Contact your Gusmer Technical Sales Representative for specific applications, dose rate and advice.

 

Other Products You May Be Interested In:
Downloads:
Novozymes Vinozym FCE G - SDS
Novozymes VinoCrush Classic SDS
Novozymes Pectinex Ultra MASH SDS
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