High-activity brewing and oenological enzymes for beer, wine, cider, and mead clarification and fermentation support. Designed for reliable performance across acidic pH and practical process temperatures. Includes enzyme types such as 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. MOQ 25 kg. Ships worldwide.
Brewing & Winemaking Enzymes
100,000+ U/g
Brewing & Winemaking Enzymes help improve clarity, filterability, and fermentation performance. Use within the recommended pH and temperature ranges for consistent results across beer, wine, cider, and mead production.
Protease and glucanase blends for brilliant beer clarity — eliminate chill haze and reduce filtration time in craft and industrial brewing.
Pectinase and lysozyme for red, white, and rosé wines — improve filterability, color extraction, and aromatic profile development.
Pectinase for apple and pear cider production — accelerate pressing, improve juice yield, and achieve brilliant clarity without bentonite.
Invertase and pectinase for honey wine fermentation — break down complex sugars and improve fermentation efficiency and clarity.
Proline-specific protease for permanent haze prevention — extend shelf life and maintain visual quality through cold chain distribution.
Glucoamylase and beta-glucanase for improved fermentation performance — increase attenuation, reduce stuck fermentations, and boost alcohol yield.
| 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 |
We source and supply brewing & winemaking enzymes directly from our manufacturing network to help you secure stable pricing at scale.
Formulated to support key outcomes across brewing and oenology—clarity, filterability, haze control, and improved fermentation performance.
ISO 9001, HALAL, KOSHER, Food Grade, and Oenological Grade options available. COA/TDS support provided for qualified inquiries.
Available as amber to dark brown liquid or powder with 25 kg drums / 200 L barrels / custom packaging. MOQ 25 kg for smooth procurement.
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.
Use within optimal pH 3.0–6.0 and optimal temperature 10°C–60°C for consistent activity during brewing and winemaking processes.
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.
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.
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.
Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.