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Brewing enzymes

Brewing enzymes

Summary of CBS enzymes used in the brewing industry

BRAND NAME ENZYME TYPE FUNCTION

COOKER

Liquamyl T Thermostable
alpha-amylase
Starch liquefaction by endo-hydrolysis
of alpha - 1,4 bonds at high
temperatures (90-100 °C)

MASHING

Liquamyl B Alpha-amylase Starch liquefaction by endo-hydrolysis of alpha -1,4 bonds
Maltosylase Maltogenic amylase
or ß-amylase
Starch saccharification into maltose
Sorgamyl Maltogenic amylase Sorghum starch saccharification into maltose
Glucosylase Alpha-glucosidase Starch saccharification into glucose and debranching alpha -1,6 bonds for high attenuation
Desatase Debranching enzyme Debranching alpha-1,6 bonds for high attenuation
Maxiferm Amylases mixture
and debranching
Reaching high levels of maltose for high attenuation
Glucanylase Mixture of
beta-glucanases,
pentosanases and
thermostable
alpha-amylase
Improvement of extract yield and wort and beer filtration rate and control of starch haze in beer.
Guminase Mixture of
beta-glucanases,
pentosanases and
hemi-cellulases
Extract yield and wort and beer filtration improvement
Guminase P Mixture of
beta-glucanases,
pentosanases and
hemi-cellulases
Extract yield and wort and beer filtration improvement
Endoinase Endo-protease Protein hydrolysis to increase the FAN content
Sorgainase Endo-protease Protein hydrolysis to increase the FAN content of sorghum worts

FERMENTATION

Maltosylase Maltogenic amylase Starch saccharification into maltose
Desatase Debranching enzyme Debranching alpha-1,6 bonds for high attenuation
Glucosylase Alpha-glucosidase
bonds for high
attenuation
Starch saccharification into glucose and debranching alpha -1,6
Exalase Alpha-acetolactate
decarboxylase
Diacetyl control
Labilase Thermolabile
enzyme complex
Glycogen/haze control

MATURATION

Papain-Clarase Papain Chill haze stability
Labilase Thermolabile
enzyme complex
Glycogen/haze control
Guminase Beta-glucanases
and pentosanases
Filtration/haze control
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