Distilling & Spirits Enzymes

Applications
In cereal-based distilling, thermostable alpha-amylase (CAS 9000-90-2) is applied during high-temperature liquefaction at 85–105°C to reduce mash viscosity and hydrolyze gelatinized starch, enabling efficient pumping and heat transfer. Low-temperature alpha-amylase supports pre-saccharification or simultaneous saccharification and fermentation (SSF) processes. Glucoamylase (CAS 9032-08-0), including blended glucoamylase-pullulanase systems, is dosed during saccharification and fermentation to convert dextrins to fermentable glucose, increasing attenuation and alcohol yield. Neutral protease (CAS 9068-59-1) improves free amino nitrogen (FAN) levels in grain and molasses mashes, supporting yeast growth and reducing fermentation time. Pectinase (CAS 9032-75-1) is used in fruit mashes and wine-based spirits to break down pectins, improving juice yield, clarification, and downstream distillation efficiency.

Product Range
Stock includes liquid and powder alpha-amylase, glucoamylase (standard and high-activity liquid up to 150,000 U/g), neutral protease, pectinase, and molasses-specific fermentation enhancers. Products are available in food-grade and technical-grade options with activity ranges suitable for pilot trials through full industrial scale-up. Documentation, batch consistency, and bulk supply formats are aligned with commercial ethanol plants and craft or regional distilleries.