Enzymes.
The breakdown of starch, the fermentation of sugars, and the formation of characteristic secondary metabolites are all driven by enzymes. These enzymes naturally occur in raw plant materials or are produced by yeast. Sometimes, however, processes can be optimised by adding isolates of essential enzymes. Many of these are produced with the help of genetically modified microorganisms. In beer brewing, supplemental enzymes can accelerate malting, suppress off-flavours, or degrade residues. In wine, they can improve juice recovery during pressing or can adjust the development of flavours and aromas. In spirits, they improve the breakdown of starch and carbohydrates. The use of supplemental enzymes in beer is not permitted in Germany.

Enzymes in juice extraction.
Enzymes can increase the efficiency of juice extraction by digesting starches and cellulose, a tough compound that is found in plant cell walls. After pressing, fresh juice retains enzymes that break down cloudy, starchy residues. Many of these useful enzymes can now be produced with the help of genetically modified microorganisms. Juices are sometimes fortified with vitamins or sweetened with artificial sweeteners for diabetics. Some of these additives are produced with the help of genetic engineering.

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