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Fruits, Juices & Wine

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AB Enzymes ROHAPECT®, ROHAMENT® and ROHAVIN® give you a complete set of solutions for enzyme applications in pommes, berries, stone fruits, citrus fruits, tropical fruits, grapes and carrots.


  • Extraction of juice
  • Processing efficiency
  • Clarification
  • Winemaking
  • Cleaning of Ultrafiltration Membranes

Enzymes are an integral component of modern fruit- and vegetable juice manufacturing and are highly suitable for optimizing processes. An important field of application for enzymes in the beverage industry is the extraction of fruit juice and vegetable juice. Pectinases, in particular, are employed for apple and pear juice and for juices made from berries and tropical fruits. They break down pectins found in the plant cell walls as supporting substances. This increases the quality of juice extracted and reduces fruit waste. Enzymes can be used in winemaking to increase the preliminary juice extraction and to obtain more high-quality wine. Pectolytic (pectin degrading) enzymes allow for the clarification and filtration. In the manufacturing of red wine, enzymes improve colour extraction. Finally, AB Enzymes’ products are successfully employed is in the cleaning of ultrafiltration membranes.

Please send us a message for more information about our capabilities in Fruits, Juices and Wine.