Pectinase, derived from the fermentation, extraction, and purification of black mold (Aspergillus niger), is a type of enzyme. This enzyme is primarily utilized in the processing of products such as fruit juices, vegetable juices, and wine. Additionally, it finds application in feed production, degumming of hemp fibers, wood preservation, and more. Pectinase is a complex enzyme consisting of various components, including poly-methylgalacturonase (PMGL), polygalacturonase (PG), polygalacturonate lyase (PGL), and pectinesterase (PE). These enzymes act on the glycosidic bonds between D-galacturonic acid residues in pectin, breaking down pectin molecules, and producing oligomers of galacturonic acid and smaller galacturonic acid molecules. This enzymatic action results in reduced viscosity, enhanced ultrafiltration speed, improved juice extraction performance, shorter juice extraction times, enhanced fruit aroma, cost savings, increased juice yield, reduced secondary sedimentation, and improved product quality. The application of pectinase plays a crucial role in the food industry and various other fields.