All Products – Erbslöh Geisenheim

Beerzym^® Amber95

Beta-glucanase stable up to 95°C, also for raw grain

Brewing with raw grain in the decoction process

Glucan degradation in brewing mashes up to 90 °C

Foam-stable glucan degradation in mash and beer

For protein degradation and improved filterability

For more foam durability and cold stability

Improvement of filtration performance and capacity

Alpha-amylase for starch and glycogen degradation

Release of glycosidically bound hop aromas

Rapid pentosan and glucan degradation for brewing

Diacetyl degradation and flavour maturation in beer

Degradation of beta-glucan and protein in beer

Quick assessment of protein instability in wine

L(+) lactic acid 80%, food grade quality

Production of clear juices from tropical fruits