Apple juice concentrate

Fresh apples is sourced during the harvest season and the processing thereof begins with its washing and sorting. Then the fruit is milled to pulp-form and conveyed to presses that extract juice. The extracted juice undergoes an enzyme treatment to break down pectin in the fruit, which increases the juice yield. Then all enzymes are deactivated and the juice is passed through an ultrafiltration system to clarify.
The juice is then heated to a specific temperature and flash-cooled immediately to inhibit any microbiological growth, after which it is passed through an evaporator to remove water content and concentrate. This is undertaken at low pressure to reduce the impact of the thermal processing on the quality of the juice.
The evaporation process also provides microbiological control to allow the material to be stored and handled.
The resulting apple juice concentrate is used in fruit-berry winemaking and in the food industry for sweetening, or as a apple must for apple wine fermentation process and preparation of other alcoholic beverages.
We can offer different brix and acid levels and with/without aroma to suit your needs.

CLEAR APPLE JUICE CONCENTRATE
Juice concentrate made from selected European apples. Available 65 ° and 70 ° Brix with acid levels from 1.2% to 3.5%.

RECTIFIED (DEIONISED) APPLE JUICE CONCENTRATE
The process of rectification (deionization) removes all minerals, acids, odor and color, leaving only natural apple water and sugars (fructose, glucose and sucrose). Available 65 ° and 70 ° Brix.