Beverage Enzymes

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Meeting your requirements in beverage making

Used Process

Advantages and Benefits

Cereal Cooking

An excellent heat stable alpha-amylase from Bacillus licheniformis

Highly efficient heat stable alpha-amylase, superior viscosity reduction and outstanding liquefying performance

Mashing

Classical glucoamylase with great performance
Extracted beta-amylase from barley, used to improve the saccharification properties by producing maltose
Concentrated bacterial alpha-amylase from Bacillus subtilis with great performance liquefying at medium temperature
Pectinase with higher activity of pectinesterase and polygalacturonase, but with little pectin lyase activity
Classical pectinase from classical strain Aspergillus niger, highly concentrated in activities of polygalacturonase, pectin lyase, Pectinmethylesterase, arabinase and plenty of other side activities
High-efficient hemicellulase o reduce the viscosity of mash
Fermentation
Enhancement
Neutral Protease for producing sufficient peptides and amino-acids in the wort to get a proper fermentation
Acid protease that can work properly at low pH to balance the amino acid profile during fermentation
Fungal amylase to improve the level of fermentable sugar and to reach higher attenuation limits
Alpha acetolactate decarboxylase, which can effectively catalyze the decarboxylation of acetolactate to generate acetoin and control the accumulation of diacetyl, so as to speed up the brewing process and regulating the flavor of the products

A proline-specific endopeptidase, which can specifically hydrolyze proteins and small proteins that could lead to haziness in the brewing, so as to improve the beer stabilization process

Filtration

Highly efficient beta-glucanase with rich side activities of xylanase and cellulase, to reduce the viscosity of wort, speed up filtration, solve potential beta glucans caused haze problems and improve the brightness of beer
Classical pectinase from classical strain Aspergillus niger, highly concentrated in activities of polygalacturonase, pectin lyase, Pectinmethylesterase, arabinase and plenty of other side activities

Hemicellulase and Cellulase from Trichoderma reesei

Clarification

Classical pectinase from classical strain Aspergillus niger, concentrated in activities of polygalacturonase, pectin lyase, Pectinmethylesterase, arabinase and plenty of other side activities

Starch Degradation

Classical and preservatives free glucoamylase from classical strain Aspergillus niger

Vegetable Processing

Classical pectinase from classical strain Aspergillus niger, highly concentrated in activities of polygalacturonase, pectin lyase, Pectinmethylesterase, arabinase and plenty of other side activities

Hemicellulase and Cellulase from Trichoderma reesei