Fruit Pectin Removal for Juice, Wine Must and Fruit Liquid Lines
A pectin-degrading enzyme concentrate for processors who need faster pressing, easier filtration and stable clarity in juice, wine must and fruit extracts.
Fruit pectin is a common bottleneck in commercial juice, wine must and fruit extract production. It raises viscosity, traps solids, slows clarification and clogs filtration equipment, which means longer processing times and lower yields. For a high-throughput plant the priority is removing it quickly and consistently without compromising quality.
Our Pectinase (Concentrate) from Aspergillus niger combines polygalacturonase (EC 3.2.1.15) and pectin lyase (EC 4.2.2.10) activities. It breaks down the pectin that binds water and clouds liquids, which lowers viscosity, frees suspended solids and speeds depectinization in juice, must, berry maceration, citrus oil recovery, tropical fruit processing and coffee mucilage removal. It works at pH 3.0–5.0 and 40°C–55°C; the dose is set by fruit type, pectin load and the clarity you need, and confirmed in your own trial.
Juice and wine producers, fruit processors and distributors can request a quote: send the product (liquid or powder, activity grade), quantity, pack size and destination. Packs are 1 kg, 5 kg, 25 kg and 200 L, with a minimum order of 1 kg.
Apple Juice Clarification
Apple pectin is a major cause of haze, slow settling, and clogged filters in juice production. This pectinase breaks down fruit pectin in the mash or juice stream, improving press yield and reducing filtration time. Typical use is 50–200 PGAU/g of fruit solids, depending on pectin load, temperature, and residence time. The result is a cleaner liquid product with more consistent throughput. For apple juice lines, a Japanese-language application page covers pectinase in apple juice production.
Wine Must Depectinization
In grape must, pectin can trap solids and make pressing inefficient, especially in red wine processing. Controlled enzyme addition helps reduce viscosity, improve juice release, and support more efficient clarification. Working within the product's range of pH 3.0–5.0 and 40°C–55°C, processors can improve separation without aggressive mechanical handling. This is a practical route to better liquid recovery and more predictable cellar performance.
Berry and Tropical Fruit Processing
Soft fruits such as raspberry, blueberry, mango, guava, and passion fruit often contain high levels of fruit pectin and fine suspended solids. Concentrated pectinase supports enzymatic maceration, increasing juice extraction while easing downstream clarification. The dose is adjusted by fruit variety and pulp consistency and confirmed in a trial. This helps producers improve yield from difficult, high-pectin raw materials.
Citrus Oil and Peel Processing
Citrus pectin and peel cell-wall materials can restrict cold pressing and reduce essential oil recovery. Pectinase helps loosen the matrix surrounding oil glands, improving release of valuable liquid fractions from peel-based streams. Used within the product's acidic working range, it supports better extraction efficiency while reducing the need for harsh mechanical action. That means more recoverable product and smoother processing.
| Parameter | Value |
| Activity range | 100,000 – 500,000 PGAU/g |
| Optimal pH | 3.0 – 5.0 |
| Optimal temperature | 40°C – 55°C |
| Appearance | Dark brown liquid or tan powder |
| Shelf life | 12 months (liquid, refrigerated) / 24 months (powder) |
| Packaging | 1 kg / 5 kg / 25 kg / 200 L |
| Source | Aspergillus niger |
| MOQ | 1 kg |
Frequently Asked Questions
What is pectin, and why does it slow liquid processing?
Pectin is a natural polysaccharide found in fruit cell walls and pulp. In liquid processing, it increases viscosity, holds water, and keeps fine particles suspended. This leads to haze, slower settling, and clogged filters. In juice and wine plants, fruit pectin can reduce press efficiency and yield. Pectinase targets these structures by breaking them into smaller fragments, making liquids easier to clarify and separate.
How does pectinase work on fruit pectin in industrial systems?
Pectinase catalyses the hydrolysis and depolymerisation of pectin chains. It cuts the long molecular structures that create cloudiness and viscosity in fruit liquids. This formulation combines polygalacturonase and pectin lyase activity, suitable for depectinization in juice, must, and pulp streams. It performs best at pH 3.0–5.0 and 40°C–55°C, often added early in processing to improve extraction and prepare the liquid for clarification.
What dosage should we use for liquid fruit processing?
Dosage depends on pectin content, raw material maturity, temperature, pH, and desired clarity, and on the activity grade you buy. Set trial levels from the activity on the product documents, compare them with an untreated control, and adjust after pilot trials. High-pectin materials such as apple, citrus, and tropical fruit pulp may require higher rates. Aim for adequate contact to reduce pectin efficiently without excess cost.
Can this enzyme be applied in acidic fruit juices?
Yes. Pectinase from Aspergillus niger functions well under acidic conditions. Its optimal pH range is 3.0–5.0, covering most fruit juices including citrus, apple, and berry applications. This makes it suited to processes where maintaining acid profiles is important while still achieving rapid depectinization.
What are the storage and handling recommendations?
Liquid formulations should be refrigerated to maintain activity for up to 12 months. Powder forms can be stored for up to 24 months in cool, dry conditions away from moisture and sunlight. Secure packaging prevents contamination and ensures enzyme integrity during transit and storage.
How do we request a quote for liquid fruit processing?
Send the product (liquid or powder, activity grade), quantity, pack size and destination, plus your substrate, pH, temperature and target throughput. Pricing is quoted per order.
Request a Fruit Pectin Trial
To quote, send the product (liquid or powder, activity grade), quantity, pack size and destination, plus your fruit and process step. Share your application details and target batch size. We’ll suggest a starting dosage, send a free sample with COA, and quote competitive bulk pricing within 24 hours.
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