The application of our enzymatic products in the brewing process allows
compensating the irregular content of malt´s endogenous enzymes.
Therefore, uniformity in the quality of the final product can be achieved,
obtaining better control of the process.
Enzyme complex used to obtain higher conversion of starch and proteins in the macerator.
Fungal and bacterial beta glucanase used to hydrolyze the beta-glucans,
thereby increasing the wort and beer velocity of filtration.
Thermostable bacterial alpha amylase is applied to hydrolyze the adjuncts employed in brewing.
Glucoamylase used for saccharification. It is utilized in the production of low-calorie beer.
Fungal alpha-amylase used for beer attenuation, or when there is poor starch conversion.
Conventional bacterial alpha-amylase is employed in starch liquefaction.(
Enzyme Complex for adjuncts maceration.
Papain used to remove chill haze due to protein presence.