Enzymes, Additives improving pressing

Producer: Erbsloh
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: Increased efficiency due
Producer: Erbsloh
Fructozym® Ultra HPXExtraction and liquefaction of fibrous raw materials Pectolytic enzyme (EC. from Aspergillus niger for intensive maceration of fruit and vegetable mash and
Producer: Erbsloh
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
Producer: Erbsloh
Frutase® EG PressIdeal pressing preparation of apple mashes For effective pome fruit mash treatment. The product is derived from a recombinant microbiological source (EC. At a
Producer: Erbsloh
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
336 24 h
Producer: Erbsloh
Fructozym® U Enzyme complex of pectinase and acid proteaseFructozym® UF is a liquid, concentrated pectolytic enzyme (EC., enriched with arabanase and acid protease.
Producer: Erbsloh
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
Producer: Erbsloh
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
251 24 h
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Seweryn Fabijaniak
expert in the production technology of wines, juices, meads and many other drinks. An experienced advisor in the field of design and machinery of broadly understood fruit and vegetable processing plants.