In the production of fruit juices such as apple juice, kiwi juice, blackcurrant juice, grape juice, and hawthorn juice, and fruit wines such as wine and cider, the pectin content of fresh fruits and vegetables ranges from approximately 0.2% to 6.4%. Hawthorn has the highest cellulose content among fruits, approaching 50%. The presence of pectin and cellulose results in low juice yield, viscous liquid that easily clogs pipes and filtration equipment, and the resulting cloudy and layered appearance of the finished product after storage. Pigments and aroma compounds from the peel and pulp are difficult to extract, leading to a bland flavor. Concentration results in high viscosity and energy consumption, high material consumption during filtration and clarification, and a long fermentation cycle.
Pectinase breaks down intercellular pectin, increasing juice yield, reducing liquid viscosity, and breaking down pectin protein complexes for rapid clarification, reducing the need for clarifying additives and releasing fruity aroma and color. Cellulase breaks down cell wall fibers, further extracting juice, reducing fine residue, and also assists pectinase in its function, releasing more aroma precursors. The combination of both can simultaneously improve juice yield, clarification, flavor, and storage stability.
Reduced sedimentation and turbidity
Release of fruit aroma substances
Stabilized finished product quality
