Enzymes for viscosity reduction in distilling

Increase your output and capacity

Viscosity reduction

Even with good liquefaction and saccharification, you can end up with highly viscous mashes

This is especially true when you’re working with “small grains” such as rye, wheat, barley and triticale. The cause is water-binding non-starch polysaccharides (NSPs). In "small grains" these are challenging to extract and solubilize. Viscosity-reducing enzymes break down NSPs so you can run your process at a high DS level and get more flexibility in your choice of raw materials.

Higher dry solids for a range of benefits

With our viscosity reducing enzymes, you can reduce the viscosity of mashes and liquids in all stages of your process. That means you can run at higher dry solids (DS) to achieve higher output. You can also cut your energy, water and operational costs. With lower viscosity you get less fouling, which means less wear on equipment and less cleaning. 

Drink on table near window


Viscoferm® is a balanced blend of xylanase, beta-glucanase and cellulase. It reduces mash viscosity in all stages of your process to deliver a range of benefits.

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