Brewing Enzymes

Why are enzymes important in brewing?

Enzymes are complex organic substances that are primarily used for speeding up a reaction.

Enzymes activity  in the brewing process can play an essential role.

Enzymes are used to enhance the overall brewing and fermentation process.

Enzymes improve the overall taste and also speed up the fermentation process.

Enzymes activity removes unwanted products from wines and spirits mainly, and occasionally beers.

Enzymes are proteins, which make a biochemical reaction more likely to proceed by lowering the activation energy of the reaction.

Amylase is an enzyme used for breaking down starch and Pectolase is an enzyme for breaking down pectin.

Pectin is the protein that binds fruit together. 

By using Pectolase for breaking down the pectin, you get a better juice yield from your fruit.

Rohapect is an enzyme which breaks down the fibre of the fruit.

Isomerised hop extract is an enzyne which adds bitterness to an under hopped beer