Brewery Enzymes
Antozyme Biotech is a leading innovator in industrial enzyme solutions, dedicated to advancing the brewery industry. Our mission is to empower breweries to achieve maximum efficiency, consistent quality, and superior performance at every stage of the brewing process.
from grain to glass.
We aim to empower breweries worldwide by providing enzyme solutions that enhance productivity, improve product quality, and streamline operations. Whether it’s increasing extract yields, improving wort clarity, or preventing starch carryover, Antozyme Biotech is committed to delivering reliable and innovative solutions.
Our high-performance enzymes are designed to support every step of the brewing process:
• Malting & Milling – Improve starch conversion and grain processing efficiency.
• Mashing – Maximize extract yield and wort quality.
• Lautering & Sparging – Enhance runoff efficiency and clarity.
• Boiling & Whirlpooling – Optimize enzyme stability and prevent haze formation.
• Cooling – Reduce viscosity and improve downstream processing.
• Fermentation & Conditioning – Accelerate fermentation and enhance flavor profile.
• Filtering & Packaging – Ensure product stability and clarity for final delivery.
Fungal Amylase Powder
Amylase Powder is a specially formulated enzyme designed to enhance starch conversion in brewing. By breaking down complex starches into fermentable sugars, it ensures maximum extract efficiency and a smoother, more predictable fermentation process.
Key Benefits
Enhanced Starch Conversion: Converts starches in malt and adjuncts efficiently into fermentable sugars, improving extract yield.
Faster Mashing: Reduces mashing time while maintaining wort quality.
Improved Fermentation Efficiency: Provides a higher concentration of fermentable sugars, supporting robust yeast activity.
Consistent Product Quality: Helps maintain uniform taste, color, and alcohol content across batches.
Reduced Viscosity: Lowers wort viscosity, ensuring smoother lautering and improved runoff.
Versatile Application: Suitable for all types of malts and brewing processes, including high-adjunct beers.
Cost-Efficient: Maximizes yield while minimizing wasted starch and improving process efficiency.
High Temperature Amylase Liquid
Amylase Liquid is a specially formulated enzyme solution designed to efficiently break down starches into fermentable sugars during the brewing process. Its liquid form ensures easy handling, accurate dosing, and rapid integration into your brewing operations.
Faster Starch Breakdown – Speeds up mashing and wort production.
Higher Extract Yield – Converts more starch into fermentable sugars.
Better Fermentation – Supports strong and consistent yeast activity.
Clearer Wort – Reduces viscosity and prevents haze.
Consistent Quality – Uniform taste, color, and alcohol in every batch.
Cost-Effective – Maximizes raw material use and reduces waste.
Easy to Use – Liquid form for simple dosing and mixing.
Glucoamylase Liquid And Powder
Glucoamylase in both Liquid and Powder forms, designed to efficiently break down dextrins into fermentable sugars. This helps breweries achieve higher alcohol content, improved fermentation and better overall beer quality.
Applications
• Mashing & Fermentation – Converts remaining starches to fermentable sugars.
• High Gravity Brewing – Ideal for beers with higher alcohol content.
• Adjunct Brewing – Works efficiently with rice, corn, or other starch-rich adjuncts.
Key Benefits
Complete Starch Conversion – Converts residual starches and dextrins into fermentable sugars.
Higher Alcohol Yield – Supports stronger, high-gravity beers.
Faster Fermentation – Ensures yeast works efficiently for consistent results.
Improved Wort Clarity – Reduces viscosity and haze.
Consistent Quality – Uniform taste, color, and alcohol content.
Flexible Use – Available in Liquid (easy dosing) and Powder (longer shelf life).
Cost-Efficient – Maximizes raw material utilization and reduces waste.
Neutral Protease Powder
Neutral Protease Powder is a high-performance enzyme designed to break down proteins during the brewing process. It helps improve wort clarity, reduce haze, and optimize fermentation for consistent beer quality.
Applications
• Mashing & Lautering – Breaks down proteins to improve extract efficiency.
• Fermentation – Provides better nutrients for yeast activity.
• Filtration & Packaging – Reduces haze and sediment for clearer beer.
Key Benefits
Improves Wort Clarity – Reduces protein haze for a cleaner product.
Enhances Filtration – Makes lautering and filtering easier and faster.
Supports Fermentation – Breaks down proteins to provide better nutrient availability for yeast.
Papain
Papain Enzyme is a proteolytic enzyme specifically designed for chillproofing in beer. It breaks down haze-forming proteins, preventing cloudiness when beer is chilled, and ensuring a bright, stable product for consumers.
Applications
• Post-Fermentation Treatment – Added before or during cold storage to prevent chill haze.
• Filtration Support – Improves clarity and filtration efficiency.
• Final Packaging – Ensures stable, clear beer ready for the consumer.
Key Benefits
Prevents Chill Haze – Breaks down proteins that cause cloudiness at low temperatures.
Improves Beer Clarity – Ensures a bright, visually appealing product.
Stable Quality – Maintains taste, aroma, and appearance after refrigeration.
Supports Filtration – Reduces sediment and speeds up filtration.
Pectinase
Pectinase Enzyme is a specialized enzyme designed to break down pectin in fruits and malt adjuncts, improving skin maceration, juice release, and color extraction. It helps breweries and fruit-based beverage producers achieve higher yields, better color, and improved clarity.
Applications
• Fruit-Based Brewing – Improves extraction of juice, color, and flavor from fruit skins.
• Mashing & Adjunct Processing – Enhances wort quality and extract yield.
• Filtration & Packaging – Reduces haze and improves clarity for final product.
Key Benefits
Improves Skin Maceration – Breaks down pectin for better extraction of juice and flavors.
Enhanced Color Extraction – Maximizes color from fruits or malt adjuncts.
Better Clarity – Reduces pectin haze and improves filtration efficiency.
Increased Yield – Extracts more juice or wort from raw materials.
Beta-Glucanase
Beta-Glucanase Enzyme is specifically designed for breweries to break down high molecular weight non-starch polysaccharides, such as beta-glucans, present in malt and adjuncts. This improves wort flow, reduces viscosity, and enhances overall brewing efficiency.
Applications
• Mashing & Lautering – Degrades beta-glucans for improved wort flow.
• High-Viscosity Malts or Adjuncts – Useful for barley, oats, or wheat-based brewing.
Key Benefits
Reduces Wort Viscosity – Degrades beta-glucans for smoother wort runoff.
Improves Filtration – Speeds up lautering and reduces filtration problems.
Enhances Extract Yield – Allows better sugar extraction during mashing.
Consistent Quality – Ensures uniform beer clarity and texture.
Acid Protease
Acid Protease is a specialized enzyme designed to break down proteins under acidic conditions during brewing. It helps improve wort clarity, filtration, and overall beer stability, ensuring consistent quality in the final product.
Applications
• Mashing & Lautering – Breaks down proteins to improve extract efficiency.
• Fermentation – Supports yeast growth and activity.
• Filtration & Packaging – Reduces haze, improves clarity, and ensures beer stability.
Key Benefits
Improves Wort Clarity – Reduces protein haze and sediment.
Supports Filtration – Speeds up lautering and filtration processes.
Enhances Fermentation – Provides better nutrient availability for yeast.
Consistent Quality – Ensures uniform taste, color, and stability.
Cost-Efficient – Minimizes protein-related losses and improves yield.
Optimizes Brewing Efficiency – Enhances overall process performance.