Brewing Product Range and Enzymes Effects

Brewing Product Range and Enzymes Effects

Brewing Product Range

Product	Benefits
Bacterial amylases for liquefaction of whole grain starch	· Excellent thermal stability · Quickly reduces viscosity of gelatinized starch · Produces low-molecular weight dextrins
Protease used for conversion of grain proteins to increase free-amino nitrogen.	· Hydrolyzes both animal and vegetable proteins · Breaks down and increases protein dispersibility, solubility, palatability and digestibility
Heat-stable alpha-amylase used for high temp. liquefaction of starch containing grain mashes	· Excellent thermal stability for liquefaction of steam jet cooked starch · Produces low-viscosity dextrose syrups at high temprature(80-90°) · Whole corn or grain liquefaction at high temprature · Increases wort yield and grain adjunct cooking capacity
Cellulase used to increase the yield of fermentable sugars, and to reduce mash/wort viscosity	· Increases liquid or solid plant extract yields · Aqueous extraction at mild temperatures and pH conditions · Increases extract purity · Increases extraction of cereal grain starch · Easier and more rapid solids separation and concentration · Trouble-free clarification and filtration· Increases processing capacity and profitability
Endo-glucanase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity	· Increases extract yields when mashing of malt or barley and malt mixtures · Increases extract purity · Increases extraction of cereal grain starch · Easier and more rapid lautering and beer filtration · Increases brewery capacity and profitability
Endo-glucanase used to reduce wort viscosity and to increase the concentration of fermentable sugars and nitrogen	· Increases extract yields when mashing of under-modified malt or barley and malt mixtures · Increases extraction of cereal grain starch · Easier and more rapid lautering and beer filtration · Increases wort fermentability · Increases brewery capacity and profitability
Amylases used to increase the fermentability of the high-adjunct mashes and to reduce residual dextrins in the production of low carbohydrate beer	· Excellent thermal and pH stability · Produces high-maltose syrups (DE 50) · Inactivated at normal pasteurization temperatures · Whole corn or grain liquefaction
Glucoamylase used for saccharification of whole-grain starch to glucose	· Excellent thermal and pH stability · Produces high-DE, glucose syrups · Allows whole-corn or grain starch saccharification
Carbohydrase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity	· Increases liquid or solid plant extract yields · Easier and more rapid solids separation and concentration · Increases extract filtration, refining, clarification rates · Increases extract purity · Increases extraction of cereal grain starch · Increases processing capacity and profitability
A blend of endo-glucanases and endo-proteases used to chill-proof finished beer	· Stabilizes finished beer by removing protein and beta-glucan · Extends the shelf-life of beer · Clarifies beer
Protease used to chill-proof finished beer	· Increases protein solubility and reduced viscosity · Increases protein nutritional value · Improves functional, non-bitter protein hydrolysates · Improves protein flavor and taste · Increases protein emulsifying and foaming properties · Increases water absorption capacity

Brewing Enzymes Effects

A vast range of enzymes, ingredients and process aids which are used by the brewing industries effects are:

Malt	· Mash enzyme for improved yield filterability & fermentation of the wort.
Glucanase	· For better lautering efficiencies and to tackle Betaglucan haze.
Papain	· To tackle chill haze in beer.
Lisin	· For yeast flocculation during lagering.
Anti oxidantS	· To remove dissolved oxygen in beer & increase shelf life.
Foam stabiliserS	· To increase volume & compactness of the head
Lipase	· For liquefaction of starch to dextrin.
Amylase	· For production of diet (low carbohydrate) beer