An important food industry and winemaking industry enzyme—Pectinase

Pectinase is an enzyme mainly used in the processing of fruits and vegetables. It has important functions and applications in the food industry and brewing industry.

First, pectinase plays a key role in juice production. It can break down pectin and degrade the pectin molecules in the juice into smaller molecules, thereby improving the transparency and taste of the juice. In addition, pectinase can also increase the yield of juice, improve the filtration performance of juice, and help improve the quality and taste of juice.

Secondly, pectinase also plays an important role in wine and beer brewing. It can degrade the pectin in the peel and pulp, help improve the clarity and stability of the wine, and improve the taste and flavor of the wine. At the same time, pectinase can also improve the filtration performance of wine, helping to improve the quality and taste of wine.

In addition, pectinase is also widely used in food processing. It can degrade pectin in fruits and vegetables, help improve the taste and flavor of fruits and vegetables, and improve the texture and taste of food. At the same time, pectinase can also improve the extraction rate of fruits and vegetables, helping to improve the yield and quality of food.

In terms of application, pectinase is widely used in the food industry and winemaking industry. As a food additive, it is often used in juice production, jam processing, vegetable processing and other processes. At the same time, it is also used in the brewing industry and in the production process of wine, beer and other alcoholic beverages.

In short, pectinase, as an important enzyme, has important functions and applications in the food industry and brewing industry. It can improve the taste and texture of food, increase food production and quality, and provides important support for food processing and brewing production.