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Concentrated Pectinases for rapid and complete pectin degradation, applicable for all processes in fruit juice and wine production

Basically breaks down the cell structures of the fruit extracting more of the fruits flavours and colours from the skins, but also makes the juice cloudy so is a combination of the enzyme and pectolyse to help reduce the cloudy effects

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Q: What is the main use of rohapect enzyme in fruit juice concentrates?
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