Brewing & Winemaking Enzymes
Brewing & Winemaking Enzymes — Glucoamylase & Pectinase for Clarification and Fermentation
Clarification and fermentation enzymes for breweries, wineries, cider and mead producers, and for the distributors and formulators who supply them. Includes Glucoamylase (EC 3.2.1.3) and Pectinase (EC 3.2.1.15) sourced from Aspergillus niger and Rhizopus oryzae. Activity 100,000+ U/g. Optimal pH 3.0–6.0. Optimal temperature 10°C–60°C. Amber to dark brown liquid or powder in 25 kg drums or 200 L barrels. MOQ 25 kg. Ships worldwide. Request a quote with the product, quantity and destination.
Years experience
Countries shipped
9001 certified
Brewing & Winemaking Enzymes
100,000+ U/g
Applications
For breweries, wineries, cider and mead producers, and the distributors who supply them: enzymes that help improve clarity, filterability and fermentation performance. Use within the recommended pH and temperature ranges, and tell us the application and volume for a quote.
Beer Clarification
Protease and glucanase blends for brilliant beer clarity — eliminate chill haze and reduce filtration time in craft and industrial brewing.
Learn more →Wine Clarification
Pectinase and lysozyme for red, white, and rosé wines — improve filterability, color extraction, and aromatic profile development.
Cider Making
Pectinase for apple and pear cider production — accelerate pressing, improve juice yield, and achieve brilliant clarity without bentonite.
Mead Production
Invertase and pectinase for honey wine fermentation — break down complex sugars and improve fermentation efficiency and clarity.
Chill Haze Prevention
Proline-specific protease for permanent haze prevention — extend shelf life and maintain visual quality through cold chain distribution.
Fermentation Enhancement
Glucoamylase and beta-glucanase for improved fermentation performance — increase attenuation, reduce stuck fermentations, and boost alcohol yield.
Product Specifications
| Activity | 100,000+ U/g |
| pH | 3.0 – 6.0 |
| Optimal Temperature | 10°C – 60°C |
| Appearance | Amber to dark brown liquid or powder |
| Source | Aspergillus niger, Rhizopus oryzae |
| Shelf Life | 12 months (sealed, cool, dry place) |
| Packaging | 25 kg drums / 200 L barrels / custom |
| MOQ | 25 kg |
| Certifications | ISO 9001, HALAL, KOSHER, Food Grade, Oenological Grade |
Why Source From Us
Factory Direct Supply
Brewing & winemaking enzymes supplied direct from production lines — consistent quality for manufacturers and resellers, with bulk pricing and lead time quoted per order.
Clarification & Fermentation Focus
Formulations tailored to deliver clarity, filterability, haze control, and enhanced fermentation performance in beverage manufacturing.
Certified Grade Options
ISO 9001, HALAL, KOSHER, Food Grade, and Oenological Grade available. Full COA/TDS documentation provided for qualified procurement orders.
Packaging Flexibility
Liquid or powder format, packed in 25 kg drums / 200 L barrels / custom configurations. MOQ 25 kg for streamlined supply chain planning.
Frequently Asked Questions
Which enzymes are included in Brewing & Winemaking Enzymes?
Our blends may include Glucoamylase (EC 3.2.1.3) and Pectinase (EC 3.2.1.15), along with other brewing/oenological enzyme activities such as protease, glucanase, invertase, and proline-specific protease depending on the application.
What are the optimal pH and temperature ranges?
Use within optimal pH 3.0–6.0 and optimal temperature 10°C–60°C for consistent activity during brewing and winemaking processes.
What does “100,000+ U/g” mean for dosing?
It indicates the enzyme activity measured in units per gram. Higher activity generally supports faster performance at the same dosage; final dosing should be confirmed via your application trials.
How do these enzymes help with beer chill haze and filtration?
Beer Clarification and Chill Haze Prevention blends use protease and glucanase/proline-specific protease approaches to reduce chill haze and improve clarity, helping shorten filtration time and improve visual stability.
What is the shelf life and storage guidance?
Shelf life is 12 months when sealed and stored in a cool, dry place. Avoid moisture exposure and follow the COA/TDS storage guidance provided with your order.
What should a quote request include?
The enzyme or application (for example beer clarification, wine clarification or fermentation support), the quantity you need, the pack format you prefer (25 kg drums, 200 L barrels or custom) and the delivery destination. Distributors and resellers can add their expected repeat volume. Pricing and lead time are quoted per order.
Get a Free Sample & Quote
Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.
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