To improve color extraction from acidic red berries and grapes.
The extraction of juice from red berries is a delicate process for juice natural color and aroma preservation. It is therefore very important to choose the right enzyme to achieve the levels of depectinisation and color stability required along with maximum yields.
ROUGE-EX has been developed especially for improving color extraction from acidic red berries such as Grape, Blackcurrant, Aronia, Cherry or Cranberry. It contains specific pectinases required for red berry processing, active and stable in acidic pulp or juice with high phenolic content. Whether used for maceration or depectinisation, ROUGE-EX allows total pectin breakdown with release of red color stable in the final concentrate, because it has no anthocyanase activity.
ROUGE-EX is easy to use. It must be added with a metering pump to the fruit pulp into the maceration tank before juice extraction or into the depectinisation tank. Just before use, to ensure adequate mixing, it should be diluted in 10 to 20 times its volume of water.
Active from: 10 to 60°C - PH 2.0 to 6.0
Sizes available: 1L, 10L, and available in Homebrew as 10ml single packs