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Home > Products > Food Aplication > Habio Brewing Industry Enzyme > Beer Brewing Specialized Multi-Enzyme / Barley & Sorghum Source

Beer Brewing Specialized Multi-Enzyme / Barley & Sorghum Source

Basic Info

Model No.: powder, liquid

Product Description

<h1 style="text-align: center;">Brewing Specialized Multi-Enzyme

Habio’s Brewing Specialized Multi-Enzyme was developed taking into account the particular needs of the beer industry, particularly during the saccharification process. It is produced through the use of leading bio-engineered strains, the advanced technique of submerged fermentation and a stabilizing treatment. Its purpose is to reduce the viscosity of the wort, increase the filtering speed, improve the mashing process and increase wort production. It would create a large amount of free amino-nitrogen which improves the fermentation process by stimulating the yeast.

Brewing Characteristics

During the production and mashing process of beer, the decomposition of barley into simpler sugars increases the concentration of β-Glucan and pentosan increasing the viscosity of the wort. However, the amount of endogenous enzymes (β-Glucanase, xylanase, cellulase) present during the mashing process is insufficient to effectively decompose the different components.  The dissolved complex sugars increase the viscosity of the wort, making the filtering process slower and more difficult, resulting in lower quality beer. Moreover, the unmetabolized sugars will be discarded during the boiling process. This would mean a lower utilization rate of the raw materials. Overall, it reduces production speed, efficiency and product quality.

Product characteristics

1.       Pertinence

The composition Habio’s Brewing Specialized Multi-Enzyme was made to thrive in the brewing environment, to promote the decomposition of complex sugars and to quicken the filtration speed.

2.       Rich mix of Enzymes

β-glucannase, Xylanase, Cellulase, Amylase and Protease are all present in the enzyme mix, making a very thorough decomposition.

3.       Highly advanced

Created using the submerged fermentation technique and stabilizing treatments on the best genetic engineering strains

4.       Stable

By using advanced post-processing techniques, the product is highly stable both during storage and in use.


Product Functions

1.       Hydrolizes β-glucan, xylan as well as other NSPs. This reduces the wort viscosity and facilitates its filtration.

2.       Hydrolizes cellulose, breaking down the cell wall and releasing the nutrients contained inside, improving the quality of malted barley.

3.       Strengthens the decomposition of proteins, increasing the concentration of free amino-nitrogen, promoting the fermentation of the wort.

4.       Removes the presence of impurities, increasing the shelf-life of the product.



Product Name


Main Enzymes

Recommended Usage

Brewing Specialized Multi-Enzyme







Add 0.04-0.06% mix to weight of wort at temperature between 40-65°C and pH between 4.0-6.5



Packaging and Storage

Package: 25kg/bag or 25L/barrel

Powder can be stored for up to 12 months when sealed under room temperature (under 25°C)

Liquid can be stored for up to 6months under similar conditions

Avoid exposure to sunshine, rain, high heat and high humidity.

Technical support

We offer a Brewing Specialized Multi-Enzyme user guide, as well as enzyme activity tests or any other technical service to ensure an efficient application.

Product Categories : Food Aplication > Habio Brewing Industry Enzyme

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