Pectinase for Berry, Grape and Must Processing Lines
Wholesale and bulk pectinase for concentrate plants, wineries, ingredient processors and distributors. Send your fruit, volume and destination for a quote.
Berry and grape lines lose money in the same places: mash that stays thick in the press, colour that stays behind in the skins, and concentrate that throws sediment after it is packed. For blueberry concentrate, a blended preparation built for that fruit is used instead of pectinase on its own, because pectinase alone may not fully deal with its viscosity and sediment problems. In grape juice lines, pectinase is used to get past what the press alone can release: more juice from the same fruit, better colour and more of the anthocyanin pigment kept in the product. For a processor those gains show up as more saleable juice per tonne of fruit. We supply pectinase in bulk to processors and resellers; price and lead time are quoted per order. With stable bulk supply and documented quality certifications, it meets regulated industry requirements and delivers measurable process gains for B2B buyers seeking reliable performance.
Apple Juice and Cider Lines
Apple must often carries enough pectin to slow settling and create persistent haze. Pectinase breaks down the pectin network, improving juice clarity, filtration speed, and pressing efficiency. Plants can run shorter clarification cycles and reduce filter fouling. Dose is set by trial on your own fruit and season; send the variety mix and line capacity with your inquiry.
Grape Juice and Wine Must
Grape processors use pectinase to release juice the press alone cannot reach, to lift colour and to keep more anthocyanin in red juice and must. Lower viscosity also makes settling and racking more predictable from lot to lot. Tell us whether you run white or red grapes, juice or must, and your tank volumes.
Blueberry and Dark-Berry Concentrate
Blueberry concentrate is one of the harder lines: the mash is viscous and the finished concentrate can throw sediment. A blended enzyme built for blueberries is specified for this line rather than pectinase alone. Include your current enzyme programme and the problem you see (viscosity, sediment or both) in your inquiry.
Citrus Juice Extraction
Citrus streams can be difficult to clarify because fine pulp and soluble pectin keep solids suspended. Pectinase improves separation in orange, lemon, and grapefruit processing, helping increase yield and reduce haze. The enzyme is typically applied early to aid extraction and downstream filtration, with selection based on pH, contact time, and temperature.
Distributors and Resellers
Distributors serving juice plants and wineries can order in 25 kg fiber drums for onward supply. Send the destination and expected annual volume, and we quote per order.
| Parameter | Value |
| Activity range | 50,000 – 100,000 U/g |
| Optimal pH | 3.5 – 5.5 |
| Optimal temperature | 40°C – 55°C |
| Typical dosage | Set by pilot trial on your raw material |
| Appearance / shelf life | Light brown powder / 12 months sealed, cool, dry |
| Packaging / MOQ | 25 kg fiber drums / minimum 25 kg |
| Price / lead time | Quoted per order |
Frequently Asked Questions
Is pectinase alone enough for blueberry concentrate?
Not always. In blueberry concentrate, pectinase alone may not fully solve viscosity and sediment problems, and a blended preparation built for that fruit is used instead. Describe your line and the problem you see when you request a quote.
What does pectinase do in industrial processing?
Pectinase hydrolyzes pectin, a plant polysaccharide that increases viscosity and traps suspended solids. In fruit and wine production, it speeds clarification, improves filtration, and releases juice from plant tissue. This reduces downtime, boosts throughput, and ensures predictable separation in acidic raw-material streams.
Which operating conditions are best for pectinase?
This pectinase works best at pH 3.5–5.5 and 40°C–55°C, matching many apple, berry, citrus, and wine applications. Contact time depends on raw material, particle size, and an enzyme’s point of addition. Most plants pilot trials before full-scale production to confirm optimal conditions.
How is the dosage set for my line?
Dosage depends on the fruit, its pectin level, temperature and contact time, so it is set by a pilot trial on your own raw material. Send your process details with your inquiry.
Can pectinase help with filtration bottlenecks?
Yes. By reducing pectin-related viscosity and haze, pectinase lowers filter load and improves flow. This shortens clarification time and reduces filter cleaning frequency. Greatest gains occur when dosing is paired with correct pH, temperature, and mixing.
Is this suitable for bulk industrial supply?
Yes. Supplied as a light brown powder in 25 kg fiber drums, with a minimum order quantity of 25 kg, it is intended for industrial users needing certified quality and stable supply. Certifications include ISO 9001, HALAL, KOSHER, and Food Grade.
What should a wholesale inquiry include?
The product, the quantity per order and per year, the destination country, the fruit and process (juice, concentrate or must) and any documents you need for supplier approval.
Request a wholesale quote for your line
For manufacturers, processors, distributors and resellers. Tell us the product, quantity, destination country and application. We will send a free sample, COA and competitive price within 24 hours.
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