Pectinase

Applications
Used by juice manufacturers for apple, orange, berry and tropical fruit processing to increase juice yield, reduce viscosity and accelerate clarification and filtration. In wineries and distilleries, pectinase supports maceration of red and white grape mashes, improves color extraction, enhances press efficiency and reduces haze in finished wine or wash prior to fermentation. Clarification-grade liquid pectinase is suitable for direct dosing in tanks, while high-activity powders are preferred for controlled addition in concentrate production and dry blending. Feed-grade pectinase is applied in compound feed to improve nutrient release and support better digestion of plant-based raw materials.

Specifications & Industrial Use
CAS numbers include 9032-75-1 and 9014-01-1 depending on formulation. Activities range from 30,000 U/g food grade powder and 200,000 U/g high-strength powder to 60,000 U/mL liquid preparations, with selected wine enzyme complexes ≥5,000,000 U/mL. Produced via submerged fermentation of Aspergillus niger, available in liquid and powder forms, food grade and packaged for industrial handling and bulk procurement.