Brzyme PP

Proline Protease Brewing

Brzyme PP is proline-specific endo-protease derived from a selected strain of Aspergillus niger, the enzyme can chop up the gluten proteins in beer so that people with sensitivities to gluten do not react adversely. The enzyme will reduce the chill haze in cold storage, it hydrolyzes the hydrogen bond between the polyphenols and the proline-rich fraction of particular polypeptides, improves the colloidal stability of beer. The enzyme helps brewers reduce waste by improving beer filtration cycle lengths, thus reducing the amount of beer and water lost，improve consistency and do all of this whilst delivering the same high quality, stable, clear beer.

Details

Benefits

Prevents chill haze in beer.
Reduces costs by eliminating cold stabilization phase.
Proven to have no compromise on taste, foam and other beer quality parameters.
Extremely easy to use and integrate into existing processes.
Compatible with cross-flow membrane filtration technology.

Characteristics

Liquid

Applications

Brzyme PP can be used with all kinds of malts and other raw materials, added to cooled wort at the beginning of fermentation.

The required dose rate is determined by:

The percentage of barley malt, raw barley and/or wheat of the total grist composition.
The specific gravity (Plato) of the wort at the beginning of fermentation.
The shelf-life required (months).

Packaging

Brzyme PP is in 30 Kg plastic drum and can be customized to your needs.