Alcohol & Brewing

Brewing Enzymes

Beer and wine are both alcoholic beverages which have been part of our social life for thousands of years.Traditional brewing contains and extra step compared with wine-making, namely malting in which enzymes needed for the degradation of starch into fermentable sugars are produced.

The enzymes used in brewing are needed for saccharification of starch (bacterial and fungal a-amylases), breakdown
of barley b-1,4- and b-1,3- linked glucan (β-glucanase) and hydrolysis of protein (neutral protease) to increase
the fermentation rate, particularly in the production of high-gravity beer, where extra protein is added.

The CHEMZYME delivers enzymes help to improve raw material gelatinization and brewing efficiency of barley malt, to decrease energy consumption. Basis on difference
requirements, our products can achieve the following benefits:

* Increase raw material yield and efficiency;
* Increase content of amino nitrogen, decrease viscosity and improve filtration ration and clarity in wort;
* Increase fermentation degree of beer, decrease calorie in beer;
* Improve non-living things stability of beer;
* Brewing special beer.

Thermostable α-amylase	Liquid	Thermostable α-amylase hydrolyzes starch to dextrin by hydrolyzing α- D - 1,4 glycosidic bond of liquefied starch to reduce the starch fluid viscosity under a broader craft condition. This product with higher stability is applicable to the dextrinating and the liquefying crafts for the supplementary materials in brewing, such as rice and corn starch.
Bacterial α-Amylase	Liquid	Bacterial α-Amylase is a kind of endo- amylase that stochastically hydrolyzing the α -D-1,4 glycosidic bonds , can reduce the starch viscosity, produce the soluble dextrin and the low polyose. This product is stable below 60℃ , the maximal suitable temperature up to 90℃, specially applicable for the intermittent starch liquefaction craft that the temperature is gradually elevated.
Glucoamylase	Liquid	Glucoamylase hydrolyze the α- D-1,4 and α-D-1,6 glucose glycosidic bonds of the liquefied starch to produce the glucose. The product is used to enhance the glucose content, to reduce the saccharification time, to reduce the back reaction in the saccharification reaction, can carry on the reaction under the highly concentrated substrate so as to boost the operating process flexibility.
β-Glucanase (with side activities of xylanase& cellulase)		The enzyme hydrolyze β-(1.3) and beta-(1.4)linkages in the chain causing β-glucan to break down into lower molecular plysaccharides Reduces the viscocity of mash by breaking down various NSPs Increases the filteration rate thus reduced lautering time Leads to more clearer wort
Pullulanase		The pullulanase can hydrolyze the α-D - 1,6 glucose glycosidic bonds of liquefied amylopectin to produce amylose dextrin
α-Acetolactate Decarboxylase(ALDC)	Liquid	The product is obtained by controlled fermentation of Bacillus Subtilis,direct conversion of alpha-acetolactic acid into acetoin (so without producing diacetyl),faster beer maturation. pH value: 3.0 ~ 7.5 Temperature: 40 ~ 65 °C.
Neutral Protease	Powder	Decompose the protein into peptide and disassociated amino nitrogen with remarkable effect, especially for the vegetative proteins, such as barley, bean, can remove the "Turbidity phenomenon", which is produced by the proteins.
Wheat Hydrolase Series	Powder	Optimally comprised of Neutral Protease, β-Glucanase and Xylanase etc.. Mainly used in the wheat beer brewage as saccharification craft, improve and enhance the saccharification effect. Can effectively decomposee proteins, increase the contents of soluble nitrogen and α - amino nitrogen. Can effectively decompose pentosan, beta –glucosan so as to improve the filtration performance and to enhance the leaching efficiency for the mash and beer brewage.