Compound enzymes SBM-002 for brewing

The SBM-002 is an enzyme complex specially developed for mashing in brewing. Each of the enzyme in the compound is produced from finely selected microbial strain by submerged fermentation, separation and purification. The synergistic effects of these components lead to effective reduction in wort viscosity, which results in easy filtration, more extract yield, and brewhouse efficiency in general. The activity profile fits pretty well with mashing regime and exhibits excellent performance within the temperature range of 60-70℃.

lEffective reduction of wort viscosity, fast wort filtration and clearer wort;
lImprovement in brewhouse efficiency and wort fermentability;
lEasier membrane filtration of draft beer and longer operational life of membrane;
lBetter Lundin fraction of wort protein, higher wort α-nitrogen level, and better non-biological stability of beer.

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

The recommended dosage is 0.02-0.05% on basis of dry malt, added at mashing-in. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.