Complex Enzymes for Beer Brewing

• CAS No.: /
• Formula: /
• EINECS: /
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: Beer
• Shelf Life: >12 Months
• Type: Alpha Amylase
• Market: World
• Transport Package: Bag or Drum
• Specification: 25kgs
• Trademark: YUEXIANG
• Origin: China Weifang
• Production Capacity: 800t Per Month

Product Description

Acid Protease  is an acid protease enzyme produced from Aspergillus niger using submerged fermentation, extraction, and refining techniques. It can effectively hydrolyze proteins under acidic conditions. Applications for using it include ethanol and beverage industries where protein hydrolysis is needed under low pH conditions.

 

Brand

YUEXIANG

Glucoamylase is made from selected strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. it has a high conversion rate of starchy substrates into fermentable sugars. it can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. This enzyme also hydrolyzes the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds, releasing glucose.

It is applied to industries such as ethanol and brewage.

 

Thermostable Alpha-Amylase  is derived from Bacillus licheniformis by submerged fermentation and refining extraction. It is an endoamylase, which rapidly decreases the viscosity of a gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-D-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.

It is a very robust alpha-amylase suitable for alcohol and brewing production.

Beer enzymes are mainly composed of glucanase, xylanase and amylase.
The recommended dosage is two to five ten thousandths of the dry weight of malt.
The use of the enzyme preparation can improve the saccharification production capacity and promote the improvement of fermentable products.
Reduce the viscosity of the wort, increase the filtration speed and clarity of the wort, and reduce the amount of diatomaceous earth. Effectively reduce the turbidity of wort and beer, improve the color and transparency of the product, effectively prevent the occurrence of turbidity, and improve the non-biological stability of beer.

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