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Enzymes
Enzymes in Brewing
Enzymes are natural catalysts that speed up critical steps in the brewing process. Enzymes have been a natural part of brewing for thousands of years. Today, innovative brewers are using enzymes to develop their business beyond traditional beer boundaries. With enzymes, brewers can create new tastes and claims, maintain consistent production and premiumize their offerings to meet new consumer expectations.
| Application | Recommended Products | Benefits | Main enzyme activities | Suggested Dosage |
| Efficient wort separation and beer filtration | Ultraflo® Max | • Minimal fluctuation in the brewing process • Consistently fast wort separation • Higher brewhouse yield and efficiency • Longer filtration cycles and lower filtration costs • Allows brewing at higher gravity |
β-glucanase Cellulase Xylanase |
0,100 2,5 kg/ ton of grist |
| Attenuation control and light beer production | Attenuzyme® Pro | • Consistent attenuation control regardless of raw material variability or process fluctuation • Produces wort that enables highly attenuated beers • Potential for shorter mashing times and lower enzyme dosage |
Glucoamylase Pullulanase α-amylase |
0,25 5 kg/ ton of grist |
| Raw material optimization | Ceremix® Flex / Ondea® Pro | • Enables the use of adjuncts in different ratios and allows the sourcing of locally grown raw materials with varying qualities | Selected combination of different enzymes |
2,0 - 5,0 kg/ ton of adjunct 1,2 - 2,2 kg/ ton of barley |
| Diacetyl control | Maturex ® Pro | • Consistently low levels of diacetyl in the final beer • Shorter maturation time leading to higher capacity utilization • Compensates for seasonal fluctuations in sales • Lower energy consumption • Leaner process conditions for low alcohol beers |
α-acetolactate-decarboxylase | 1 - 2 g/hl cold wort |
