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Powder Form Saccharification Process Food Grade Enzymes For Beer Making

Price : Negotiable Packaging Details : 25kg/drum
Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food Enzyme
Model Number: SuBerzyme M

Detail Information

Classification: Food-grade Enzyme Form: Powder
Color: Off-white To Light Brown Application Scope: Beer Brewing
High Light:

Saccharification Process Food Grade Enzymes


Beer Making Food Grade Enzymes


Saccharification Process Enzymes Used In Beer Production

Product Description

Beer making compound enzyme for saccharification process

SuBerzyme M is an optimized compound enzyme consisting of several enzymes, which can be used in the saccharification process of beer brewing to improve saccharification efficiency. It especially applies to the malt with high β-glucanase content or protein with low solubility. 


Ingredients Activity
Protease ≥12,000 U/g
β-glucanase ≥1,000 U/g
Xylanase ≥1,000 U/g
Cellulase ≥5,000 U/g
α-amylase ≥1,000 U/g
Food-grade corn starch --


Effective pH range: 3.5-7.5; Optimal pH range: 5.0-6.5

Effective temperature range: 20~80℃; Optimal temperature range: 50~70℃


- Decrease the viscosity of the wort, increase the efficiency of quality of wort and beer filtration, and decrease the dosage of diatomite;

- Decrease the turbidity of wort and beer;

- Increase the yield of the wort;

- Increase the content of α-amino nitrogen and dissolved nitrogen in the wort;

- Increase the easiness of cleaning the filters and scalders;

- Prevent turbidity, and increase the stability of the beer. 


The recommended dosage is 0.01%-0.03% by malt weight.

The optimal dosage should be determined according to the actual condition parameters.

Dissolve the enzyme with a small amount of water (5 to 10 fold). Add crushed malt. Within 5 to 10 minutes after starting adding the crushed malt, add the enzyme into the mash tun along with the crushed malt. Mix them well. 


Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.


12 months at room temperature (25℃).


Avoid inhaling enzyme powder. Rinse immediately with water for 15 minutes if contact with skin or eyes.

Powder Form Saccharification Process Food Grade Enzymes For Beer Making 0

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