Juices from stone fruits, for instance, morello cherries, are characterized by their distinct, attractive colour. In the case of cherries, the colour comes from anthocyanins, the colour of apricots, peaches and mango is derived from carotinoids. Particularly important is to already extract as much colour as possible from the mash and to preserve it carefully afterwards. Furthermore, the stability of the resulting finished juice should be considered in every individual case, i.e. clear juice or cloud-stable juice. Of course also juice yield is of importance. The multiplicity of different natural raw materials adds to the fact that the processing requirements differ very much. That is why Erbslöh offers specially tailored technologies and solutions adjusted to the kind of fruit, aim of processing and processing technology.