Fruits, Vegetables, Juices and Wines


AB Enzymes pectinase and non-starch polysaccharide enzymes provide you with a complete set of solutions for enzyme applications in fruits and vegetables such as pommes, berries, stone fruits, citrus fruits, tropical fruits, grapes, and carrots.


Enzymes are an integral component of modern fruit and vegetable juice manufacturing and are highly suitable for optimising processes.

An important application field for enzymes in the beverage industry is the extraction of fruit and vegetable juices. Pectinases in particular are employed for apple and pear juice and for juices made from berries and tropical fruits. They break down pectin, a supporting substance found in plant cell walls, increasing the quality of the extracted juice and reducing fruit waste.

Enzymes can be used to increase the preliminary juice extraction and obtain more high-quality wine in winemaking. Pectolytic (pectin degrading) enzymes enable clarification and filtration. In the manufacture of red wine, enzymes improve colour extraction. AB Enzymes’ products are also successfully employed in cleaning ultrafiltration membranes.