How are enzymes used in the production of apple juice?

Enzymes are used in the production of Apple juice to enhance the extraction of juice from the fruit. Pectinase, for example, breaks down pectin, a substance that can make juice cloudy and hinder extraction. This enzymatic treatment increases juice yield and improves clarity and flavor. Additionally, enzymes can help in reducing the viscosity of the Apple MASH, facilitating better pressing and filtration processes.