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Fruits, Juice, Wine, and Vegetables
ZYMECLEAR VINE is a specialized enzyme blend designed for winemaking to optimize polyphenol release, aroma development, and clarification.
ZYMECLEAR VEG is a specialized enzyme formulation developed for processing vegetable sauces, purees, and concentrates.
ZYMECLEAR COLD is a specialized enzyme formulation designed for cold-pressed and fresh juice processing where heat treatment is limited or avoided to preserve nutrients and natural flavors.
Enzymes such as pectinases and cellulases play a key role in clarifying fruit and vegetable juices like apple, grape, orange, and tomato. They break down pectin and other complex polysaccharides, improving juice extraction and filtration. This leads to higher juice yield, clearer appearance, better color stability, and improved mouthfeel. Enzymatic processing also reduces energy consumption and waste, making juice production more efficient and sustainable.
In wine and other fruit-based beverages, enzymes like pectinases and glucanases improve juice release, enhance color extraction from grape skins, and unlock natural flavor compounds. This results in wines with richer aromas, brighter colors, and improved clarity. Enzymes also accelerate fermentation efficiency and reduce haze-forming compounds, ensuring stable and premium-quality wines.
Enzymes are widely used in vegetable-based products such as purees, sauces, smoothies, and baby foods. They help break down fibrous material, enhancing smoothness and reducing viscosity, which improves processing and sensory quality. Enzymatic treatments preserve natural nutrients, retain vibrant color, and increase product stability, allowing manufacturers to produce high-quality, nutrient-rich vegetable products with extended shelf life.