Beer Brewing Enzymes

Applications
In mashing, high‑temperature alpha‑amylase (CAS 9000-90-2) enables rapid starch liquefaction at elevated temperatures, while glucoamylase (CAS 9032-08-0) and pullulanase/debranching enzyme (EC 3.2.1.41) drive complete saccharification of dextrins for higher fermentable extract and improved attenuation in high‑gravity brewing. Beta‑glucanase (CAS 9025-70-1) and xylanase (CAS 9025-57-4) reduce β‑glucans and arabinoxylans in barley and wheat, lowering wort viscosity, accelerating lauter tun runoff, and improving filtration throughput. Proteases (CAS 232-642-4) and neutral protease adjust soluble nitrogen and degrade haze‑active proteins to prevent chill haze and improve foam stability. Alpha‑acetolactate decarboxylase (CAS 4081-35-0) shortens maturation by converting α‑acetolactate to acetoin, reducing diacetyl levels and tank residence time. Lysozyme (CAS 12650-88-3) is applied post‑fermentation to control lactic acid bacteria and enhance microbiological stability without thermal stress.

Product Range
The portfolio includes amylases, glucoamylase, pullulanase and debranching enzymes, beta‑glucanase, xylanase, proteases, alpha‑acetolactate decarboxylase, and lysozyme, supplied in standardized liquid activities (e.g., up to 150,000 U/g for glucoamylase) and concentrated powder grades for flexible dosing. Products are available primarily in food grade, with selected technical grades for process optimization trials. All preparations are suitable for scale‑up from craft and pilot systems to continuous industrial breweries, with COA and activity specifications to support procurement and quality control.

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