Crystal-clear juice and lots of it. This is the result of enzymes in the juice industry.
The enzymes break down apple fibres, making the fruit more soluble and easier to press. Not only does this process give a much higher yield, but also a higher-quality apple juice because enzymes are able to make fruit juices completely clear.
If you cut an apple in two, you will notice that the fruity part of the apple starts to turn brown. Enzymes are responsible for this process. If more enzymes are added, they speed up the process even further.
By exploiting enzymes in the breakdown process, the pressing process becomes mush easier. The juice becomes crystal-clear and contains all the nutrients from the apple due to the enzymatic breakdown of the fibres.
In the wine industry, the same principles are used to get all the juice out of the grapes without compromising the quality of the final product.