Enzymes are an integral component of Grapes juice extraction and wine processes. Pectinases, in particular are also employed for apple, pear and for juices made from berries and tropical fruits. They break down Pectins found in the plant cell walls as supporting substances. This increases the quality of juice extracted and reduces fruit waste. Enzymes can be used in wine making to increase the preliminary juice extraction and to obtain more high-quality wine. Pectolytic (Pectin degrading) Enzymes allow for the clarification and filtration. In the manufacturing of red wine, Enzymes also improve colour extraction.