Brewery & Distillery Enzymes - suppliers, manufacturers, exporters



AMYLEX is used in mash and cereal cooker applications, these liquefying α-amylases secure efficient starch extraction and liquefaction and reduced viscosity. AMYLEX is having certain key benefits like better extraction,efficient starch liquefaction,cost-efficient adjunct cooking.AMYLEX mainly used for brewing and potable alcohol production.

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Acetolactate Decarboxylase

Acetolactate Decarboxylase is belongs to the family of lyases, specifically the carboxy-lyases, which cleave carbon-carbon bonds. The systematic name of this enzyme class is (S)-2-hydroxy-2-methyl-3-oxobutanoate carboxy-lyase [(R)-2-acetoin-forming].This enzyme participates in butanoate metabolism and c5-branched dibasic acid metabolism. Acetolactate Decarboxylase is an enzyme that is a processing aid when low-enzyme malt is used. It lowers the cost because less malt is required and provides for faster fermentation. It is used in beer.

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Acid Protease AP-520 FOOD GRADE


Acid Protease AP-520 is a food grade acid protease enzyme produced fromAspergillus niger using submerged fermentation, extraction, and refining techniques. AP-520 can effectively hydrolyze proteins under acidic conditions.

AP-520 can be used in the production of potable alcohol, food and beverage where protein hydrolysis is needed under low pH conditions.



Declared Enzyme:      

 Acid Protease

Systematic Name:



100,000 U/ml (minimum)


Light brown Liquid

Product pH

3.5 to 6.0

Specific gravity

1.15 to 1.25 g/ml


The effective pH range for the activity of AP-520 is approximately 2.0 to 6.0, with an optimum performance at pH 2.5 to 4.0.



The activity of AP-520 is effective in the range from 30°C to 65°C, with an optimum performance obtained at 30°C to 50°C. The exact temperature optimum will be influenced by several process variables including time, pH, and substrate nature andsubstrate concentration.



AP-520 is activated by Mn2+, Ca2+ and Mg2+ ions. Heavy metal ions such as Cu2+, Hg2+ and Al3+ will inhibitthe enzyme activity of AP-520.



In intermittent fermentations, the entire dose of AP-520 should be added all at once after the fermentation tank is filled approximately 30%. In continuous fermentations, AP-520 should be added continually, with the dosage rate dependent on the amount of mash fed at the inlet of the fermentation tank.

Bacterial Alpha-Amylase BAA-240 FOOD GRADE


Bacterial Alpha-Amylase BAA-240 contains a hydrolyzing α-amylase made from submerged culture of non-genetic modified strains of Bacillus subtilis var. through extraction and refining processes. BAA-240 is an endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the alpha-1, 4 glycosidic bonds to produce soluble dextrins and oligosaccharides.

BAA-240 has a wide range of applications in food industry, such as alcohol, beer, monosodium glutamate, soy sauce etc.



Declared Enzyme:         Alpha-Amylase

Systematic Name:          EC, 1,4-alpha-D-glucan glucanohydrolase

Activity:                            3,000 U/ml (minimum)

Appearance:                  Light to dark brown liquid

Product pH:                    5.5 to 7.0

Specific gravity:            1.15 to 1.25 g/ml



BAA-240 is stable at pH ranges 6.0 to 7.0. Its optimum pH range is 6.0 to 6.5. BAA-240 can be inactivated dramatically at pH below 5.0.



Effective temperature for BAA-240 is 30 to 90°C; Optimum temperature range is 60 to 90°C. At a temperature range of 70 to90°C, the reaction is accelerated with the temperature rises whereas the enzyme inactivation also speeds up.


The presence of calcium ion plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with calcium and narrowed without calcium. The requirement of calcium concentration shall be 150ppm.


CELZYME-Maxamylase grain based distillery enzyme.It is a high temperature alpha amylase which is used for grain liquefaction.

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Corolase 7089

Corolase 7089 is a liquid enzyme complex. This product is a bacterial protease for yeast nutrition improvement. It can also be used for protein hydrolysis in a neutral-pH range.Corolase 7089 can be used in the fermentation of a variety of alcoholic beverages, including beer, wine, and spirits.COROLASE 7089 is a neutral protease that contains exclusively endo-peptidase activitiy. It is obtained from Bacillus subtilis cultures. It is used for the hydrolysis of proteins from several sources. Typical applications include the production of hydrolysates of wheat gluten, soya protein, gelatine, upgrade of fish protein from by-products and milk proteins. COROLASE 7089 is used either as a single enzyme or in combination with other proteinases.

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Corolase LAP

Corolase LAP is a liquid enzyme complex. This product is a fungal exo-peptidase for yeast nutrition improvement. It can also be used for protein hydrolysis of animal or vegetable raw materials, for example, whey, casein, or soy, at neutral and alkaline pH values. Corolase LAP increases hydrolysis without bitter taste formation.

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Desatase is an amylolytic preparation (EC, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases. It may be added in the beginning of the mash.It can be used alone to enhance the malt native ß-amylase action by hydrolysing the alpha-1,6 linkages of amylopectin. Or it can be used in combination with Glucosylase or Maltosylase. It may also be added to the fermenter in association with a maltogenic enzyme like Maltosylase. Both enzymes preparations are inactivated after 1-2 Pasteurisation Unit.

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Endoinase is a mixture of vegetal endoproteases standar-dised to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. It's purpose is to increase the free amino nitrogen content when brewing with high levels of raw wheat.

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Exalase is produced by fermentation of a selected strain of Bacillus subtilis and contains alpha-acetolactate decarboxylase activity. In classical lager fermentations withouth the use of Exalase, alpha-acetolactate is slowly converted to diacetyl by rising the temperature at the end of main fermentation and diacetyl is reduced by yeast to acetoin during the maturation period. Exalase can be used to catalyze the decarboxylation of alpha-acetolactate directly to acetoin since the beginning of excretion of alpha-acetolactate by yeast.

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