Enzyme preparations

Highly active amyloglucosidase, used in starch hydrolysis problems, increases the final attenuation.

Brewers Clarex® is in use in the brewing industry for a decade to efficiently prevent colloidal chill
haze in beer, without negatively affecting foam, beer flavour and other beer quality aspects.
Recently, all proof has been collected that it is also enabling to brew gluten free beer!

The formula of enzymes with the activity of alpha-amylase, beta-glucanase, neutral proteinase, hemicellulase, used for higher proportions of unmalted raw materials for beer production.

Collupulin® L effectively prevents chill haze without physically removing other important beer components. This product does not impart any odour or taste to the beer.

FILTRASE BR enzymes improve dramatically filterability of wort after mashing, less wort is retained in
spent grains and yield of extract is improved. More efficient filtration results in increased efficiency of
brewhouse utilization, particularly when less well-modified malts are used, but standard malts can also
benefit. Filtration rate of the finished beer is improved, together with its colloidal stability.

FILTRASE® BR-X L improves dramatically filterability of wort after mashing, less wort is retained in spent
grains and yield of extract is improved. The use of FILTRASE® BR-X L increases the brewhouse
utilization by more efficient wort filtration. Filtration and colloidal stability of the finished beer are
improved.

When using mash bills which include over-modified malts, filtration problems can be caused by the
presence of beta-glucans and hemicellulose (mainly arabinoxylans) released at relatively high
temperature. The most important problem is reduction in wort filtration rate after mashing and loss of
extract yield. In addition, problems of colloidal stability and haze formation in the finished beer can be
caused by these carbohydrate complexes, especially during high gravity brewing.

When using mash bills which include over-modified malts, filtration problems can be caused by the
presence of beta-glucans and hemicellulose (mainly arabinoxylans) released at relatively high
temperature. The most important problem is reduction in wort filtration rate after mashing and loss of
extract yield. In addition, problems of colloidal stability and haze formation in the finished beer can be
caused by these carbohydrate complexes, especially during high gravity brewing.

MATS CLASSIC alpha-amylase ensures starch liquefaction when using adjuncts in the mash bill.
Extract yield is improved and the risk of starch retrogradation is prevented.

MAXAZYME® NNP DS is applicable for the extraction of soluble proteins and production of amino acids in cereal grain mash, increasing alcohol yield.
MAXAZYME® NNP DS is also applicable for the low to moderate hydrolysis of proteins and to rapidly reduce the viscosity of soluble protein solutions and gels.

MYCOLASE  LV is often using when brewers want to produce highly attenuated beers and ales as well as dietary beers that must
have low residual carbohydrate concentration. In this case, the limit dextrins remaining after mashing must be hydrolysed to fermentable sugars, mostly maltose.
Occasionally, starch conversion is incomplete during mashing and the lower molecular weight dextrins
that are formed are not fermentable. The expected final attenuation is not reached and alcoholic fermentation stops too early. Dextrins can also lead to starch turbidity in the finished beer.