The mashing enzyme is specially developed for the processing of juice. It’s made from finely selected microbial strain by submerged fermentation followed by purification and formulation. The different activities in the product work cooperatively to effectively reduce juice viscosity while keeping mash structure, leading to higher juice yield and easier processing.

Pectinases, namely, polygalactronase, pectin lyase and esterase, attack middle lamella of fruit in a way that will release more juice from fruit cells without damaging mash structure, bring the benefits of better pressibility, drier pomace and higher juice yield.