Enzymes for separation & filtration
Improve wort separation and beer filtration
Maximize brewhouse capacity
Novozymes' range of enzymes support consistent, fast and efficient wort separation and beer filtration. This enables the maximum number of brews per day, optimum yields and filtration cycles.
The problem with β-glucans and arabinoxylans
The efficiency of separating wort from the mash is highly dependent on the large molecules dissolved in the liquid. The high-molecular-weight molecules are present in various cereal grains, but in different amounts and ratios. For example barley, oats and sorghum have more than twice as much β-glucan as xylans, while it is the opposite with wheat and rye.
β-glucans and arabinoxylans create high wort viscosity, which dramatically reduces the speed of mash filtration. They stick to filter aids and filter membranes. They also stick to starch molecules, making them less available for enzymatic degradation. That can result in a lower brewhouse yield or cause haze.
Key parameters to optimize brewhouse capacity
Efficiency and time in wort separation and beer filtration are key brewing parameters to ensure capacity optimization. Brewhouse yield and quality depend on the efficiency of separating wort from the mash, and later on the efficiency of beer filtration.
New flexibility
Novozymes brewing enzymes work effectively at a wide range of mashing temperatures. They make it easier to produce high gravity beers, achieve a higher extract yield, and keep investment as low as possible in brewhouse and beer filtration capacity.
Wide variety of solutions
Optimal wort separation is just one of the many solutions that Novozymes offers.
Breweries can use enzymes to optimize the use of raw materials, optimize cereal-cooking, and achieve new versatility in use of adjuncts, maximize attenuation of high strength and light beers and to control FAN and diacetyl.
