Innovazyme® Brew DC (Alpha-Acetolactate Decarboxylase)

• Application: Added during primary fermentation or dry hopping to prevent diacetyl formation.

• Benefits: Reduces maturation time by eliminating the need for diacetyl rest, improves flavor stability by preventing off-flavors, and increases operational efficiency with faster tank turnaround.

• Usage:

  • Dosage: 1–2 g/hL (adjust based on beer style).

  • pH Range: 4.0 – 7.0.

  • Temperature Range: 10°C – 40°C.

  • Storage: 0°C to 10°C; avoid freezing and direct sunlight.

Innovazyme® Brew Multi (Pullulanase, Alpha-Amylase, Cellulase, Xylanase, Protease, Lipase Blend)

• Application: Added during the mashing-in stage, especially for brewing with 100% unmalted barley, non-alcoholic/flavored beers, or grain-based beverages.

• Benefits: Improves wort quality by reducing viscosity and turbidity, enhances fermentation efficiency with increased FAN, and offers economic advantages by enabling unmalted barley use and reducing material costs. It's compatible with standard brewing equipment.

• Usage:

  • Dosage: 1.1–2.2 kg/ton of barley (adjust based on malt:adjunct ratio).

  • Temperature: Max 53°C during the initial 30 min; do not exceed 64°C.

  • pH Range: 5.6–5.9 during mash; acidify wort to ~5.2 before boiling.

  • Storage: 4–10°C; 24-month shelf life unopened.

Innovazyme® Pro GR (Prolyl Oligopeptidase – POP)

• Application: Added to cold wort at the end of whirlpool or into the fermenter before yeast pitching for traditional beers, gluten-reduced beer production, and processes seeking reduced cold stabilization.

• Benefits: Reduces turbidity, improves foam stability, enables gluten-reduced beer production (to ≤20 ppm), and enhances process efficiency by reducing the need for deep cooling and cold stabilization.

• Usage:

  • Dosage: 1–7 g/hL (based on protein level and hydrolysis target).

  • Application Timing: Prior to fermentation with good dispersion.

  • Storage: 4–10°C in sealed containers; 24-month shelf life.

Innovazyme® Starch AA (Alpha-Amylase from Bacillus subtilis)

• Application: Added during the mashing stage for recipes with high adjunct levels (corn, rice, tapioca, wheat) or low/no malt inclusion.

• Benefits: Facilitates rapid starch liquefaction into dextrins and sugars, results in low viscosity mashes for better pumpability, offers high enzyme activity at low doses, and is versatile across various starch sources.

• Usage:

  • Dosage: 100–150 ppm (adjust per pH, substrate, and temp).

  • pH Range: 4.5 – 7.5 (optimal: 5.0 – 6.5).

  • Temperature Range: 30°C – 90°C (optimal: 70°C – 90°C).

  • Inactivation: pH < 4.0 or heat > 125°C.

  • Storage: 4–10°C; shelf life 18–24 months.

Innovazyme® Starch AA-HC-GMO (High-Concentration Alpha-Amylase – GMO-derived)

• Application: Used in cereal cookers or mash tuns for adjunct-heavy or unmalted cereal recipes, ideal for the liquefaction stage before saccharification.

• Benefits: Provides efficient liquefaction of gelatinized starch, reduces viscosity for improved flow, leads to higher extract yield, and reduces haze-forming polysaccharides. It requires no calcium and is robust across various grains.

• Usage:

  • Dosage: 0.015 – 0.2% (based on mash composition).

  • pH Range: 3.5 – 7.5 (optimal: 5.5 – 6.0).

  • Temperature Range: 40°C – 85°C (optimal: 75°C – 80°C).

  • Inactivation: $>$125°C or pH < 3.0.

  • Storage: 4–10°C; shelf life 24 months.

Innovazyme® Brew V (β-Glucanase & Xylanase Blend)

• Application: Added during mashing to reduce wort viscosity, especially effective with high-unmalted or alternative grain brews, and enhances filtration.

• Benefits: Reduces viscosity and improves mash flow, enhances wort separation, improves filtration by degrading non-starch polysaccharides (NSPs), and leads to better clarity and stability. It's non-GMO and broadly compatible.

• Usage:

  • Dosage: 100–300 ppm (based on raw material).

  • pH Range: 4.0 – 6.5 (optimal: 4.5 – 5.5).

  • Temperature Range: 45°C – 70°C (optimal: 55°C – 65°C).

  • Storage: 4–10°C in sealed containers; shelf life 24 months.

Innovazyme® Starch AMG (Amyloglucosidase from Aspergillus niger)

• Application: Applied after alpha-amylase (e.g., Starch AA-HC-GMO) to convert dextrins into glucose, suitable for high-adjunct, low-malt, or enzyme-based mashes, high-attenuation beer styles, and non-alcoholic/low-ABV beers.

• Benefits: Provides a high fermentable glucose yield, supports dry beer styles by reducing residual sugar, and efficiently utilizes adjuncts. It's non-GMO, vegan, and allergen-free.

• Usage:

  • Dosage: 50–150 ppm (based on pH, temp, and substrate).

  • pH Range: 3.5 – 4.5 (optimal: 4.0 – 4.2).

  • Temperature Range: 30°C – 65°C (optimal: 58°C – 60°C).

  • Storage: 4–10°C; shelf life 24 months.

Innovazyme® Starch AMG-PU (Amyloglucosidase + Pullulanase Blend)

• Application: Used in the post-liquefaction saccharification stage to convert liquefied starches into glucose, ideal for adjunct-rich, enzyme-based, or low-/zero-malt brewing.

• Benefits: Ensures maximum glucose yield and high fermentability through dual enzyme synergy, is cost-effective by enabling the use of low-cost starch substrates, and supports cleaner, drier beer profiles.

• Usage:

  • Dosage: 0.35 – 0.6 kg/ton dry substrate (TDS).

  • pH Range: 3.5 – 5.0 (optimal: 4.0 – 4.5).

  • Temperature Range: 55°C – 65°C (optimal: 60°C – 62°C).

  • Inactivation: 80°C for 5 minutes.

  • Storage: 4–10°C in sealed containers; 24-month shelf life.

Innovazyme® Pro NP (Neutral Protease from Bacillus amyloliquefaciens)

• Application: Added to the mash tun to enhance proteolysis, used in yeast propagation to increase FAN, and for wort clarification to reduce chill haze precursors.

• Benefits: Boosts Free Amino Nitrogen (FAN) for strong yeast growth, reduces protein haze for improved clarity, improves yeast vitality, and is clean-label suitable.

• Usage:

  • Dosage: 0.01 – 1.0% based on substrate protein content.

  • pH Range: 5.5 – 8.0 (optimal: pH 7.0).

  • Temperature Range: 35°C – 60°C (optimal: 55°C).

  • Storage: 4–10°C in sealed containers; 24-month shelf life.

Innovazyme® Wine AR (β-Glucosidase from Aspergillus niger)

• Application: Used during the dry hopping phase or in the post-fermentation/maturation tank to enhance hop aroma by hydrolyzing glycosidically bound aroma compounds, especially effective in hop-forward styles like NEIPA.

• Benefits: Releases bound aromas (citrus, tropical, floral hop notes), intensifies dry hop impact without increasing bitterness, and improves aroma complexity in low-ABV beers. It's in powder format, stable, non-GMO, vegan, and allergen-free.

• Usage:

  • Dosage: 1–3 g/hL (based on hop load and desired aroma intensity).

  • pH Range: 3.0 – 4.5 (optimal: 4.0).

  • Temperature Range: 55°C – 70°C (optimal: 65°C); still active at lower temps with longer contact times.

  • Avoid: Bentonite or activated charcoal; direct SO₂ contact.

  • Storage: 4–10°C in sealed containers; 24-month shelf life.