| Betazina DC | Dal Cin Gildo Spa | Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain cir...view more Betazina DC possesses a strong -glucanase activity associated with pectinolytic activity. Betazina DC is effective on glucans derived from moldy grapes, as well as glucans from yeast cell walls. Difficulty in clarification or filtration: under certain circumstances, wines can be especially rich in glucans and pectic substances. This is the case with wines made from botrytized grapes and with press wines. Betazina DC degrades the polysaccharides responsible for clarification or filtration difficulties, reestablishing the conditions necessary for the optimal performance of these two important operations. Aging on yeast lees: it is now known that aging wine in the presence of yeast lees takes advantage of the beneficial properties of substances freed from the yeast during the process of autolysis. The release is a slow phenomenon, which may take 12 or more months. The use of Betazina DC accelerates cell lysis and the liberation of other polysaccharide components, particularly mannoprotein. The effects of aging wine on yeast lees are manifested on the organoleptic level by an increase in fullness, volume and body. The olfactory sensations are more persistent and complex. The polysaccharides play a fundamental role in tartrate, protein and colour stability. view less | |
| Citrolase® CLEAR | Erbslöh Geisenheim AG | Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH ...view more Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH citrus juices. Fruit juices are rich in gelling pectins, which act sediment stabilising. Therefore, complete enzymatic degradation of pectins is conducted in the processing of clear citrus juices and juice concentrates. Citrolase® CLEAR is a particularly acid-tolerant pectinase. It efficiently breaks down pectic substances and assures quick sedimentation and good filterability in the production of clear citrus juices. view less | |
| Citrolase® ESO | Erbslöh Geisenheim AG | Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during extraction from citrus juices and citrus extracts. In addition to its main purpose of application Citrolase® ESO is particularly suitable for enzymatic c...view more Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during extraction from citrus juices and citrus extracts. In addition to its main purpose of application Citrolase® ESO is particularly suitable for enzymatic cleaning and reconstitution of cross-flow filter plants in citrus juice processing. Citrolase® ESO chiefly breaks down long-chained polysaccharides, which otherwise would stabilize the oil phase of the emulsion. The oil yield can be optimized by two-fold application during solid/liquid separation and polishing of the citrus oil cream. Citrolase® ESO degrades emulsifying acting polymers in citrus extracts and oil cream. Its application leads to an easy release of the citrus oil in the separation steps. Citrolase® ESO is of high stability especially with the recirculation of process water. Residual citrus oil in emulsion sludge can equally be released by maceration of the centrifuge slurry afterwards. view less | |
| Citrolase® NC | Erbslöh Geisenheim AG | Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity red...view more Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity reduction in citrus extract juices. Citrolase® NC reduces the viscosity in the citrus peels during maceration and releases the valuable ingredients to obtain peel extracts with high optical density and cloud stability. Citrolase® NC consists of multiple enzymatic activities for the maceration of citrus fruit peels. It effects partial degradation of pectin and other gelling polysaccharides in the aqueous peel extract. Through Citrolase® NC the treated peels are strongly macerated. By excluding undesirable activities, above all pectin methylesterase, it is possible to produce cloud stable extracts with high optical density and good concentration degree at the same time. Since most citrus fruits are rich in effective native pectin methylesterase, its inactivation by heat treatment prior to the extraction step must be carried through. view less | |
| Citrolase® PEELING | Erbslöh Geisenheim AG | Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pre-treatment during the peeling of orange fruits (or similar fruits) prior to vacuum infusion. Citrus peeling processes are applied to obtain fruit pieces with enhanced inte...view more Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pre-treatment during the peeling of orange fruits (or similar fruits) prior to vacuum infusion. Citrus peeling processes are applied to obtain fruit pieces with enhanced integrity and appearance and to preserve the sensory characteristics of fresh citrus fruits. Enzymatic pre-treatment aiming at partial albedo hydrolysis facilitates peeling of the fruit, separating peel and fruit tissue in a way that as little albedo as possible remains on the peeled fruits. Citrolase® PEELING conducts partial hydrolysis of citrus fruit albedo. As direct result the physical peeling process is improved and fruit pieces are almost free from albedo residues. As a consequence, hand peeling is easier and faster. view less | |
| Citrolase® TF CLEAR | Erbslöh Geisenheim AG | Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the ...view more Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the clarification of tropical fruit juices. Besides its pectolytic main activity, Citrolase® TF CLEAR contains further enzyme fractions which are particularly important for the processing of tropical fruits, as for instance, mango, banana, papaya, pineapple, lychee, etc. Specially selected pectinases, enriched with hemicellulases, soften the cell tissue and lower fruit mash viscosity, and thus a rapid and efficient extraction of the matrix is possible. The production of clear juices and concentrates from tropical fruits, e.g. pineapple, requires a complete degradation of fruit pectin. Citrolase® TF CLEAR improves the filtration properties of the juice by an entire degradation of filtration-inhibiting colloids. The tendency for secondary haze at a later time, is lessened by the degradation of problematic colloids to the largest possible extent. view less | |
| Citrolase® TS | Erbslöh Geisenheim AG | Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and oth...view more Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and other gelling polysaccharides in the juices and increases the extraction of juice and valuable solids from the finisher pulp. Addition can be made at the beginning of the counter current extraction process to increase soluble solid extraction or, at the end to assure easy concentration. Undesirable enzyme activities such as pectin methylesterase are not contained. Since most citrus fruits are rich in fruit-own endogenous pectin methylesterase, it is necessary to apply an inactivation step by flash heating prior to extraction. view less | |
| Citrolase® V-LG | Erbslöh Geisenheim AG | Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in cloud-stable citrus juices and liquid extracts in citrus processing. The way in which the new pectinase Citrolase® V-LG acts supports both, cloud sta...view more Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in cloud-stable citrus juices and liquid extracts in citrus processing. The way in which the new pectinase Citrolase® V-LG acts supports both, cloud stability and viscosity reduction. This is a prerequisite to produce excellent citrus juices. Citrolase® V-LG is a completely new pectinase type. The application of this special enzyme preparation provides for an excellent cloud stability of the juice and reduced viscosity at the same time, and in this way, a good concentration up to about 65° Brix is obtained. Citrolase® V-LG degrades pectins and pectic substances partially leading to perfectly cloudstable juices. Pectin chains are modified in a way that highly concentrated juice extracts can be produced. By excluding exo-polygalacturonase activity, the finished citrus juice extracts contain very low mono-galacturonic acid contents. view less | |
| Distizym® FM | Erbslöh Geisenheim AG | Distizym® FM is a liquid, concentrated pectolytic enzyme preparation designed for an optimal digestion of distilling mash from berries and stone fruits. Distizym® FM is a pectinase preparation specially developed for a high activity in the acidic pH-range...view more Distizym® FM is a liquid, concentrated pectolytic enzyme preparation designed for an optimal digestion of distilling mash from berries and stone fruits. Distizym® FM is a pectinase preparation specially developed for a high activity in the acidic pH-range of berries and stone fruits. Distizym® FM rapidly breaks down all kinds of pectic substances, thus resulting in a drastic drop in viscosity and a rapid liquefaction of mash. The mash can be stirred and pumped more easily. As a result of the intensive digestion of mash, valuable components are released and the content of bouquet and aroma substances is increased. Liquefaction and digestion of mash facilitate the onset of fermentation, lead to a complete fermenting out of mash and thus result in an optimal yield of alcohol. At the same time the risk of burning-on during distillation is reduced. view less | |
| Distizym® FM-TOP | Erbslöh Geisenheim AG | Distizym® FM-TOP is a liquid, highly concentrated pectolytic enzyme preparation with an increased macerating effect for the optimal digestion of distilling mash from fruits with hard fruit pulp as for instance apples and quinces, or tubers as for instance...view more Distizym® FM-TOP is a liquid, highly concentrated pectolytic enzyme preparation with an increased macerating effect for the optimal digestion of distilling mash from fruits with hard fruit pulp as for instance apples and quinces, or tubers as for instance topinambour. Distizym® FM-TOP is a pectinase preparation with a strong macerating activity, having an especially liquefying effect on fruits with hard fruit pulp or dry fruits. Distizym® FM-TOP loosens the fruit cell fabric to the point of a complete disintegration of the fruit tissue and rapidly degrades all pectic substances, thus leading to a drastic decrease of viscosity and a rapid liquefaction of mash.The addition of water, which is necessary when enzymes are not employed, is significantly reduced or is not necessary at all. The mash can be stirred easier and has improved pumpability. Due to the intensive mash digestion valuable components are released and the content of bouquet and aroma substances is increased. Liquefaction and digestion of mash facilitate the onset of fermentation, improve the fermenting out of mash and thus lead to an optimal yield of alcohol. At the same time this reduces the risk of burning-on during distilling. view less | |
| Endozym® Active | AEB Group | Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their...view more Endozym® Active is a pectolytic enzyme based on concentrated pectinase, indicated for the treatment of grapes and for the clarification of musts and wines. Endozym® Active accelerates pressing, clarification and filtration processes, as it decreases their speed and reduces, because of its peculiar enzymatic activity. view less | |
| Fructozym® BE | Erbslöh Geisenheim AG | Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially dev...view more Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially developed enzyme for the processing of berries which, in contrast to normal pectinases, disposes of a broad spectrum of useful side activities in a well-balanced ratio to its pectinase main activities. This is the reason why Fructozym® BE not only degrades fast and completely pectin, the cement substance between plant cells but, in addition, decomposes also such colloids which, in fruits, are heterogeneously inserted into the pectin skeletal structure. The rapid breakdown of these pectic substances lowers mash viscosity drastically and results in an intensive digestion of the fruit tissue. A fact that results in a better juice run-off, increased yield of juice and valuable fruits ingredients, raised pressing performance and capacity and improved clarification and filtrability. Fructozym® BE is of particular efficiency for the making of stable colored juices and concentrates. view less | |
| Fructozym® Color | Erbslöh Geisenheim AG | Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially de...view more Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially developed enzyme for berry processing. Fructozym® Color releases color-stable coloring matter and polyphenols, a property which is responsible for the resulting typical full-bodied character and the dark red color of the colored juice or berry concentrate manufactured in that way. Individual means of control are given by exact application, heating of the mash, as well as by varying contact times and rest periods. Fructozym® Color disposes of a selected mode of action which prevents an excessive liberation of undesired fractions of the fruit tissue and of colloids. The later stability of the colored juice or concentrate is therefore not affected by over-extraction of the pectin skeletal structure. The rapid degradation of "pectin substances“ leads to a drastic lowering of mash viscosity, efficiently breaks down the fruit tissue and thus provides the prerequisite for optimal clarification and filtrability. The versatile broad spectrum of useful side activities securely protects against possible colloidal haze, particularly when making stable concentrates. view less | |
| Fructozym® Flot | Erbslöh Geisenheim AG | Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit prepa...view more Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit preparation is therefore targeted at the reliable recognition of the fruit used for production with regard to appearance, taste and mouthfeel. For this purpose, the external surface of the fruit pieces, slices, rings, etc. is hardened through suitable enzyme application and thus the integrity and stability of the so treated fruit pieces contained in the fruit preparation is significantly improved. Fructozym® Flot bases on a pure, highly concentrated pectinesterase activity. The enzyme de-esterifies to a large extent the pectin at the surface of the fruit pieces. By this, pectin characteristics change drastically. In the presence of sufficient amounts of calcium ions, a resistant outer skin (calcium pectate) is formed, valuable ingredients and natural texture are preserved within the fruit particle. The consistence of the pieces and thus mouthfeel are improved. view less | |
| Fructozym® Flow UF | Erbslöh Geisenheim AG | Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to...view more Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to prepare for good clarification and filtration, enhanced stability of juices rich in colloids derived from stressed mashes, increase of flux rate of ultrafiltration plants and prolonged operating time of the membranes between two cleaning cycles, reduction of foam stabilizing and filtration inhibiting neutral colloids in special applications (e.g. base concentrate for schorle (fruit punch). Besides its efficient pectinase main activity, Fructozym® Flow UF possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® Flow UF is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® Flow UF. view less | |
| Fructozym® FLUX | Erbslöh Geisenheim AG | Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses a...view more Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® FLUX is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® FLUX. view less | |
| Fructozym® MA | Erbslöh Geisenheim AG | 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 ...view more 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. view less | |
| Fructozym® MA-LG | Erbslöh Geisenheim AG | Fructozym® MA-LG is a liquid, highly concentrated pectolytic enzyme preparation for targeted pectin degradation in the course of pome fruit mash enzymatization. Fructozym® MA-LG hydrolyses preferably viscosity-forming substances in the juice phase, due to...view more Fructozym® MA-LG is a liquid, highly concentrated pectolytic enzyme preparation for targeted pectin degradation in the course of pome fruit mash enzymatization. Fructozym® MA-LG 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-LG 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 insignificantly. Due to these advantages, press cakes are dry and permit an easy and thorough cleaning of the presses. The advantageous application of Fructozym® MA-LG can be utilized for any kind of operating system. view less | |
| Fructozym® P | Erbslöh Geisenheim AG | Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fru...view more Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym® P effects optimum disintegration of mash from berries and stone fruits. The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. In the juice, Fructozym® P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym® P securely protects from possible araban haze in apple juice concentrate making. view less | |
| Fructozym® P 6-XL | Erbslöh Geisenheim AG | Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase...view more Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-XL can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-XL is especially stable and therefore well suited for the pectin degradation in fruit mashes and juices at their usual pH-values. Fructozym® P 6-XL effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-XL‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. view less | |
| Fructozym® P-6L | Erbslöh Geisenheim AG | Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase...view more Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-L can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-L is especially acid and temperature stable and therefore well suited for the pectin degradation at low pH-values (< pH 3.0). Fructozym® P 6-L effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-L‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. view less | |
| Fructozym® PRESS | Erbslöh Geisenheim AG | Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The sp...view more Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The specially balanced pectinase fractions act on solubilised pectin only, which results in optimised juice yield and pressing capacity. Even more economic is the application on pre-pressed pomace with addition of a defined amount of extraction water (50-100% to the pomace) added directly to the pressing system (leaching) into the extraction vessel. view less | |
| Fructozym® UF | Erbslöh Geisenheim AG | Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to ...view more Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to eliminate filtration-inhibiting polymer juice colloids that cannot be degraded by normal pectinases. Most efficiently, Fructozym® UF is applied, already in the course of juice treatment, in combination with pectin and starch degrading clarification and filtration enzymes, for instance Fructozym® P or Fructamyl® FHT. Of course, it can also be applied solely, subsequently to the usual juice enzymatization. In this case, the enzyme solution is added into the buffer tank of the ultrafiltration plant (observe contact time !). view less | |
| LittoZym Brillance | Erbslöh Geisenheim AG | LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits ...view more LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits are de-stabilized, settle more quickly and directly and thus clarification is accelerated. The efficiency of subsequently added clarifying agents is improved. LittoZym Brillance is equally suitable for the clarification of grape musts and young wines from white and red grapes. view less | |
| Pectazina LS | Dal Cin Gildo Spa | Pectazina LS is a liquid enzymatic formulation based on a pool of complimentary activities, and was developed for the clarification and maceration of white grapes. Clarification: Pectazina LS used at this phase causes the fast hydrolysis of pectinolytic s...view more Pectazina LS is a liquid enzymatic formulation based on a pool of complimentary activities, and was developed for the clarification and maceration of white grapes. Clarification: Pectazina LS used at this phase causes the fast hydrolysis of pectinolytic substances while facilitating and accelerating the separation of turbidity present in the must. The results are significant from the technological point of view (compactness of the sediment and clarity of supernatant) as well as from the qualitative point of view (reduced proliferation of the indigenous microflora and lessening of vegetative sensations). In order to increase efficiency, it is possible to add Pectazina LS during pressing. By doing this, it is possible to achieve greater yield using lower pressure. The liquid formulation is extremely practical whether for use in static clarification or for use in continuous flotation clarification. When Pectazina LS is used in this phase, partial disorganization of the cellular structure of the grape is obtained with the liberation of aromatic components and their precursors. view less | |
| Pectinase | Winovazyme Biological Science & Technology Co., Ltd. | Pectinase is made through liquid deep fermentation, membrane filter, ultrafiltration and pressure spray drying process. This product comes as a white powder or buff liquid, and is used in wine processing and fruit juice separation or clarification. | |
| SQzyme PC L | Suntaq International Ltd. | SQzyme PC L is a light brown concentrated liquid Pectinase derived from refined Aspergillus niger through cultivation and submerged fermentation technique. It breaks down the pectin and is used in fruit juices, vegetable juice and wine processing. | |
| Sunson® PEC-600 | Sunson Industry Group Co., Ltd. | Sunson® PEC-600 is a pectinase which is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. It breaks the fruit cell wall, reduces viscosity of juice, and speeds up ultra-filtration. ...view more Sunson® PEC-600 is a pectinase which is developed from advanced strain through cultivation, fermentation and extraction technique, which is in conformity with FCC. It breaks the fruit cell wall, reduces viscosity of juice, and speeds up ultra-filtration. It is designed for the use in juice and wine. view less | |
| Sunson® WEM-007 | Sunson Industry Group Co., Ltd. | Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavo...view more Sunson® WEM-007 is cultured from Aspergillus niger and developed from advanced strain through cultivation, fermentation and extraction technique. Sunson® WEM-007 reduces the viscosity of grape juice by decomposing the juice’s pectin. It enhances the flavor and color of red wine and prevents the production of turbidity over the stockpile period and therefore stability. It is used primarily in red wine. view less | |
| Sunson® WEM-008 | Sunson Industry Group Co., Ltd. | Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ult...view more Sunson® WEM-008 is a formulated enzyme consisting of Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease. It is cultured from Aspergillus niger. Sunson® WEM-008 reduces viscosity by decomposing the grape juice pectin and speeds up ultra-filtration and decreases the number of washes of ultra-membrane. It is used in white wine. view less | |
| Trenolin® 4000 DF | Erbslöh Geisenheim AG | Trenolin® 4000 DF is a reliable pectolytic enzyme preparation for the treatment of mash/crushed grapes, must and young wine and particularly for making “Süßreserve” (unfermented or partly fermented grape juice/grape must for sweetening). Due to the pectin...view more Trenolin® 4000 DF is a reliable pectolytic enzyme preparation for the treatment of mash/crushed grapes, must and young wine and particularly for making “Süßreserve” (unfermented or partly fermented grape juice/grape must for sweetening). Due to the pectin splitting properties of Trenolin® 4000 DF, mash, must and young wine can be processed more efficiently and less costly. The most important advantages with regard to mash treatment are an increased yield of juice and a better utilization of the capacity of the presses. Moreover, better clarification and filtration of the beverages is achieved. Only through the special properties of the enzyme product to break down pectins, it is possible to produce “Süßreserve”. view less | |
| Trenolin® Bukett DF | Erbslöh Geisenheim AG | Trenolin® Bukett DF is a highly purified enzyme preparation for the depectinization of grape mash/crushed grapes and must. Trenolin® Bukett DF disposes of beta-glycoside splitting side activities which, specifically for the respective wine, lead to the li...view more Trenolin® Bukett DF is a highly purified enzyme preparation for the depectinization of grape mash/crushed grapes and must. Trenolin® Bukett DF disposes of beta-glycoside splitting side activities which, specifically for the respective wine, lead to the liberation of bound aroma substances, i.e. terpene alcohols. The typical bouquet of the vine variety becomes more pronounced and more full-bodied by setting free these flavor active components of the fruit. Applying this product causes the liberation of aroma substances from the grape skin and the liberation of aroma and taste-giving terpene alcohols. view less | |
| Trenolin® FastFlow DF | Erbslöh Geisenheim AG | Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and...view more Trenolin® FastFlow DF is a liquid highly active special enzyme for intensive depectinization in mash and must of grape varieties with high pectin contents and thus for an improvement of press yield and of the filtration capacity in the resulting white and red young wines through the degradation of branched residual pectins. Modern, pectin-degrading enzyme activities, particularly the arabinogalactan-II-hydrolase (AG-II-hydrolase) acting at the branched positions in the hairy regions of the pectin, promote the classical pectinases in their effect. Trenolin® FastFlow DF is depsidase-free. Permitted according to currently valid rules and regulations in the EU. Proved for purity and quality by specialized laboratories. view less | |
| Trenolin® Filtro DF | Erbslöh Geisenheim AG | Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Musts...view more Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Musts and wines from rotten grapes are often problematic to filter due to the formation of mucous substances and the change of the colloidal structure caused by rot fungi. Trenolin® Filtro DF can prevent such foreseeable filtration difficulties already in the must. An elimination of filtration problems in wine is equally possible. Trenolin® Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Very frequently also a particular composition of wine colloids causes filtration problems. Trenolin® Filtro DF helps in these cases too. Trenolin® Filtro DF is purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Trenolin® Flot DF | Erbslöh Geisenheim AG | Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid ...view more Trenolin® Flot DF is a highly active liquid pectinase concentrate for the clarification of must/grape juice by flotation. Due to its particular combination of pectinase fractions with high proportions of pectin esterase Trenolin® Flot DF performs a rapid pectin hydrolysis aiming at a quick destabilization of sediments and lowering of must viscosity. It is free from undesired depsidase activity. By its particular composition of pectinase activities with much importance laid on the pectin esterase component, Trenolin® Flot DF ensures a quick pectin degradation into single entities ready to flocculate, thus leading to an extremely rapid lowering of viscosity of the must. Trenolin® Flot DF makes possible an early start of flotation and high degrees of clarification. view less | |
| Trenolin® Frio DF | Erbslöh Geisenheim AG | Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materi...view more Trenolin® Frio DF is a liquid, highly active special enzyme for a quick, effective pectin degradation in mash and must in the course of cold maceration and cold clarification already at temperatures from 5°C on. A new kind of selected pectinase raw materials with a high degree of conversion, also at extremely low temperatures, provide for an improved press-ability of the mash respectively, promote must clarification during must treatment. Trenolin® Frio DF is depsidase free. view less | |
| Trenolin® Opti DF | Erbslöh Geisenheim AG | Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate...view more Trenolin® Opti DF is a highly active pectinase concentrate and possesses a balanced spectrum of the required main fractions of pectinesterase, polygalacturonase and pectin lyase. The enzyme is free from undesired depsidase activity. It is a fine granulate, easy to dissolve. Trenolin® Opti DF is universally applied in white wine-making for the treatment of mash/crushed grapes, must/grape juice and young wine. By its well-balanced composition of enzyme activities, Trenolin® Opti DF ensures a rapid and complete pectin degradation as well as a decomposition to a large extent of disturbing substances and mucous substances derived from plants. view less | |
| Trenolin® Rot DF | Erbslöh Geisenheim AG | Trenolin® Rot DF is a liquid, depsidase-free, carefully acting pectinase preparation for the treatment of mashes/crushed grapes from red grapes. It is an easy-to-dose, pectolytic enzyme. An application effects early release of coloring matter and thus con...view more Trenolin® Rot DF is a liquid, depsidase-free, carefully acting pectinase preparation for the treatment of mashes/crushed grapes from red grapes. It is an easy-to-dose, pectolytic enzyme. An application effects early release of coloring matter and thus considerably shortens the rest periods of the mash necessary for the liberation of these substances. Undesired oxidations with negative effects are hereby prevented. Trenolin® Rot DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Trenolin® Rouge DF | Erbslöh Geisenheim AG | Trenolin® Rouge DF is the ideally suited, liquid, depsidase-free red wine enzyme for the treatment of mashes/crushed grapes from red grapes. Trenolin® Rouge DF releases almost all the coloring matter of the grape. At the same time, it extracts tannins wh...view more Trenolin® Rouge DF is the ideally suited, liquid, depsidase-free red wine enzyme for the treatment of mashes/crushed grapes from red grapes. Trenolin® Rouge DF releases almost all the coloring matter of the grape. At the same time, it extracts tannins which give the finished wine its typical full bodied character. Individual means of control are a precisely directed application, the chosen vinification process and a modification of contact times and rest periods. The mode of action of Trenolin® Rouge DF assures that an excessive release of tannin fractions and colloids is prevented. view less | |
| Trenolin® Super DF | Erbslöh Geisenheim AG | Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good pa...view more Trenolin® Super DF is a depsidase-free, liquid pectinase preparation. The enzyme is applied for the processing of mash, must, young wine and “Süßreserve”. A treatment with Trenolin® Super DF provides for a quick pectin degradation. This leads to a good partial juice extraction in the mash. Pressing time is reduced and press capacity increased. A Trenolin® Super DF treatment has particular importance for pulp-containing grape varieties, since these grapes, if they were processed without enzymes, would require prolonged rest periods before pressing. And the result would be increased tannin contents. This is prevented by Trenolin® Super DF. view less | |
| Trenolin® T-Stab DF | Erbslöh Geisenheim AG | Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful ...view more Trenolin® T-Stab DF is an innovative, thermostable pectinolytic enzyme complex for the accelerated maceration of red grape mashes in the course of mash warming at 65-75°C. Trenolin® T-Stab DF contains besides a temperature-stable pectinase further useful and valuable thermostable enzyme activities such as acidic proteinases and hemicellulases which effect an intensive mash digestion without attacking the mash structure and macerate it in an unfavorable way. Trenolin® T-Stab DF is free from undesirable depsidase activity. view less | |
| Trenolin® Thermo DF | Erbslöh Geisenheim AG | Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase,...view more Trenolin® Thermo DF is a highly efficient liquid enzyme complex for the optimized thermo-vinification of red mashes/crushed grapes and to support decanter juice extraction. Besides the "classical” pectinase fractions, pectinesterase and polygalacturonase, also the “new” pectinase fractions, the enzyme activities rhamnogalacturonase, arabanase/arabinosidase and xyloglucanase and others, which can attack the difficultly degradable pectin components, the so-called ” hairy-regions”, are contained in Trenolin® Thermo DF. The useful proteinase and cellulase/hemicellulase side activities integrated in the enzyme complex, support the pectinases in a positive way. Trenolin® Thermo DF is free from undesired depsidase activity.Trenolin® Thermo DF is an unique enzyme complex which contains also valuable side activities of acidic proteinase and cellulase/hemicellulase in addition to multiple pectin-degrading activities described by modern colloid and pectin research. view less | |
| Trenolin® Filtro DF | Erbslöh Geisenheim AG | Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Treno...view more Trenolin® Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. Trenolin® Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Very frequently also a particular composition of wine colloids causes filtration problems. Trenolin® Filtro DF helps in these cases too. Trenolin® Filtro DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced. view less | |
| Vegazym M | Erbslöh Geisenheim AG | Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, th...view more Vegazym M is a pectinase special product with excellent maceration properties. This product was developed especially for the production of cloud-stable juices or purees from fruits and vegetables. Vegazym M preserves the natural viscosity of the juice, thus contributing to cloud stability. Dependent on the individual production process, high-quality vegetable or fruit purees or cloud stable juices can be produced. Moreover, due to the selective enzyme activity (polygalacturonase), also the so-called mouthfeel is enhanced. The maceration process is controlled by a final flash pasteurization. view less | |
| Vegazym P | Erbslöh Geisenheim AG | Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of clo...view more Vegazym P is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Furthermore, Vegazym P is applied to increase yield in the production of cloudy apple juices, particularly from stored fruits. Vegazym P is a specially developed enzyme for the partial and, if chosen, also complete degradation of the dissolved pectin in fruit and vegetable mashes. Vegazym P is applied without problem in acidified vegetable mashes (pH< 4.5) or at original pH-values. Vegazym P allows a controlled viscosity reduction to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of vegetable juices and beverage raw materials particularly rich-in-extract. In apple mashes Vegazym P reacts selectively to increase yield together with sufficient stability of turbidity of the obtained juices. view less | |
| Vegazym P-CS | Erbslöh Geisenheim AG | Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chose...view more Vegazym P-CS is a liquid, highly concentrated pectolytic special enzyme for the treatment of vegetable mashes in the production of vegetable juices and concentrates rich-in-extract. Vegazym P-CS is a specially developed enzyme for the partial or, if chosen, also for the complete, degradation of the dissolved pectin in vegetable mashes and other turbid vegetable products. Vegazym P-CS is particularly optimized with respect to the pH-value of non-acidified vegetable mashes. The product allows a controlled reduction of viscosity to optimize the yield of extract and other valuable ingredients (carotenoids, phenols, etc.) in the production of cloud-stable vegetable juices. view less |
