An enzyme preparation used in fruit processing to break down pectin, the structural polysaccharide that holds plant cell walls together. Commercial macerases, typically derived from fungal sources such as Aspergillus niger, contain pectinase activities that soften fruit tissue, increasing juice yield and improving extraction of colour and flavour compounds. Winemakers use maceration enzymes to enhance colour release from red grape skins, while juice manufacturers rely on them to clarify cloudy juices and improve pressing efficiency. The enzymes work under mild conditions and are inactivated by heat during pasteurisation. Their use is a standard, well-regulated tool in modern fruit processing.