Enzymes, Additives improving pressing
CelluMash is a long-fiber cellulose product that can be used as a pressing aid for fruit purees with a weak structure.
The advantages of using CelluMash are:
Fructozym® Ultra HPXExtraction and liquefaction of fibrous raw materials
Pectolytic enzyme (EC. 188.8.131.52) from Aspergillus niger for intensive maceration of fruit and vegetable mash and
Product description Trenolin® Rouge DF is a special, liquid red wine enzyme for treating red wine mashes. Trenolin® Rouge DF is depsidase (cinnamyl esterase) free. Other benefits For
Trenolin® Mash DF is a liquid enzyme complex for maceration in white mashes. MashZeration, enzymatically accelerated ʺmaceration of the crushed grapesʺ, reduces mash standing time, increases
Highly concentrated and very active liquid pectolytic enzyme specially developed for cold maceration of fruit juices or must. Already starts working at 5 °C. Works very fast: 100 % pectin
Enzyme complex of pectinase and acid protease
Fructozym® UF is a liquid, concentrated pectolytic enzyme (EC. 184.108.40.206), enriched with arabanase and acid
Frutase® EG PressIdeal pressing preparation of apple mashes
For effective pome fruit mash treatment. The product is derived from a recombinant microbiological source (EC. 220.127.116.11).
e.AscorbicPure ascobic acid (Vitamin C), as oxidation prevention
e.Ascorbic is an efficiently acting, oxygen reducing agent. Ascorbic acid contains a dienol group. When oxidized, the dienol...