Enzyme preparation and brewing industry are inseparable and mutually integral. Beer industry is the largest one for using enzyme preparation. Enzymes used in beer can increase the ratio of excipients, increase the degree of fermentation, make up for the instability of malt quality, reduce color and costs, facilitate operation, increase variety, improve quality and equipment utilization, etc.

Brewery enzymes assist the traditional beer brewing industry to conquer issues like flavour control, beer stability, and the overall expense for production. Brewery enzymes developed by ANSEL BIOTECH allow manufacturers to increase productivity, enhance the quality of beverage and reduce by-products, and the overall expense of production.

ENZYME USED	USAGE	PURPOSE
Amylase, β – Glucanase and Xylanase	In Mashing Process	It reduces viscosity and improves filtration rate
Beta-glucanase	In Mashing Process	SELZYME – BETA G improves filtration rate in brewery.
Papain	In Wort cooling & Fermentation process	SELZYME - PAPAYA hydrolysis proteins and peptides and improves yeast growth.
High Temperature α amylase	In Mashing Process	SELZYME – HTA hydrolysis starch molecules and reduces viscosity.
α- acetolactate decarboxylase	In Fermentation and Maturation Process	SELZYME – ALDC prevents formation of diacetyl form of α acetolactate during fermentation.
Glucoamylase and pullulanase	In Fermentation Process	SELZYME – AMG hydrolysis dextrin, maltose and coverts it into simpler form for the healthy growth of yeast.