Fructozym® MA is a liquid, highly concentrated pectolytic enzyme preparation for pectin degradation in the course of pome fruit mash enzymatization. It provides acceleration and improvement of the pressability of apple mash under preservation of the mash structure. In this way, not only the pressing performance is increased considerably, but the resulting dry press cakes permit at the same time a facilitated cleaning of the presses. A fact that prevents microbiological detriments in beverages.
Fructozym® MA hydrolyses preferably viscosity-forming substances in the juice phase, due to its specific enzymatic composition. This results in quick juice extraction, without weakening the mash structure. With regard to overripe fruit or storage apples, the yield is increased considerably, already after a short contact time. The treatment of apple mash with Fructozym® MA leads to an enormous saving of pressing time, thus to a maximum rate of utilization of press capacity.
The Brix value of the press juice draining off increases during repressing, while the yield further raises at the same time. The amount of sediments grows only slightly. Due to these advantages, press cakes are dry and permit an easy and thorough cleaning of the presses. The advantageous application of Fructozym® MA can be utilized for any kind of operating system.
Erbslöh Geisenheim AG is a supplier of fruit-based beverages for the beverage industry. This company has a wide variety of products such as wines, beers, spirits, and juices. They use many filtration methods including filter sheets that contain a cross-linked fibre structure as well as special cellulose fibres. This company also uses modern distillation technologies to produce their high quality spirits.
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