Removing juice stains is a task of variable complexity. There are two reasons for this: juices are different – berry, fruit, vegetable or combined; juices have different amounts of acid and pulp.

In fact, one group of “juices” can hide products with completely different properties, and removing a juice stain can be simple in one case, and very difficult in another.

Usually, the removal of stains from juices consists of such stages as soaking and washing off the main mass of pollution, and then…

You have to work with the sediment of dyes from juices in different ways, sometimes it is easy and simple to decolorize, somewhere you have to decolorize with strong, powerful means, and somewhere enzymes left for a long time, or even solvents, can work.

It all depends on the specific juice and what dyes are dissolved in it.

Means for removing juice stains