Brewery Industry Enzymes
Brewery Enzymes for Beer & Alcohol Production
Enhancing fermentation, filtration, and flavor consistency for breweries of all scales
Modern breweries require precise enzyme applications to maximize extract yield, control fermentation profiles, and maintain clarity. Enzymes such as beta-glucanase, xylanase, alpha-amylase, glucoamylase, protease, alpha-acetolactate decarboxylase and multi-enzyme blends enhance mash conversion, improve wort filtration, and optimize attenuation.
Catalex Bio’s brewing enzyme solutions support beer styles from light lagers to robust ales, ensuring process stability and flavor consistency.
Key Benefits
- Improved extract yield and filtration efficiency
- Enhanced flavor consistency
- Reduced haze formation and sedimentation
- Optimized high-gravity brewing performance
Application of Brewery ENZYMES
- Mash Conversion: Alpha-amylase liquefies starch into fermentable sugars for efficient fermentation.
- Viscosity Control: Beta-glucanase and Xylanase reduce wort viscosity for improved filtration.
- Protein Stabilization & Foam Control: Protease reduces haze formation and improves foam stability.
- High Gravity Brewing: Multi-enzyme blends optimize fermentation of high sugar worts.
- Diacetyl Reduction: Alpha-acetolactate decarboxylase converts precursors to reduce diacetyl off-flavors.
OUR PRODUCTS
- Beta-Glucanase
- Xylanase
- Alpha-Amylase
- Glucoamylase
- Protease
- Papain
- Alpha-Acetolactate Decarboxylase
- Multi-Enzyme Blends