β-Glucanase NZs-BE-C011

Catalog Number NZs-BE-C011

Grade Food Grade

Category Cellulases

Description

β-Glucanase NZs-BE-C011 is a highly efficient liquid enzyme preparation specifically developed for the brewing industry. Produced through advanced submerged fermentation of selected Trichoderma reesei strains followed by modern purification technology, this enzyme exhibits excellent β-glucan hydrolyzing activity and consistent performance across industrial brewing processes. It is particularly suitable for breweries processing barley, wheat, oats, rye, and other cereal raw materials with elevated β-glucan content. Its primary function is to hydrolyze β-glucans into smaller soluble carbohydrates, significantly reducing mash and wort viscosity while improving filtration efficiency. During brewing, excessive β-glucans released from cereal cell walls can increase mash viscosity, slow wort separation, and negatively affect beer clarity and production efficiency. β-Glucanase NZs-BE-C011 effectively degrades these polysaccharides, accelerating lautering, enhancing extract recovery, and minimizing filtration difficulties. The result is improved brewhouse productivity, stable beer quality, and lower production costs. The enzyme performs efficiently under typical brewing conditions and can be incorporated into both traditional malt brewing and high-adjunct brewing processes.

Typical Parameters

Benefits

• Reduced mash and wort viscosity: The enzyme rapidly breaks down high-molecular-weight β-glucans, lowering mash viscosity and improving fluidity throughout the brewing process.
• Faster lautering and filtration: Improved wort permeability significantly shortens filtration time, minimizes the risk of stuck mash, and increases overall brewing efficiency.
• Higher extract yield: By improving the release of soluble materials from cereal cell walls, β-Glucanase NZs-BE-C011 helps maximize extract recovery and improve raw material utilization.
• Improved beer clarity: Hydrolysis of β-glucans reduces haze-forming substances, resulting in brighter wort, enhanced filtration performance, and improved final beer appearance.
• Suitable for high-adjunct brewing: Particularly effective when brewing recipes contain large proportions of wheat, oats, rye, unmalted barley, or other high β-glucan grains.

Application Rate

The recommended dosage is 0.15-0.4 L per ton of raw materials, depending on the β-glucan content of the malt, brewing recipe, process conditions, and desired filtration performance. The enzyme is generally added during mash preparation or at the beginning of mashing to ensure sufficient contact with cereal β-glucans. For brewing formulations containing high proportions of wheat, oats, rye, or other high-viscosity adjuncts, a slightly higher dosage may be beneficial. Since production conditions vary among breweries, preliminary pilot trials are recommended to determine the optimal application level for each process.

Storage

Store the product in a cool, dry, and well-ventilated environment away from direct sunlight, excessive heat, and moisture. Keep the container tightly sealed after each use to prevent contamination and preserve enzyme activity. Avoid prolonged exposure to adverse conditions such as high temperature and high humidity, as these may reduce enzyme stability. Under recommended storage conditions, the product maintains excellent activity throughout its stated shelf life.

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