The protease helps wort with more FAN that will promote yeast growth and improve beer yield.
The heat stable α-Amylase is mainly used for liquefaction of adjuncts, which offers more flexibility in selection of adjuncts with fast and consistent liquefaction without viscosity problem.
The xylanase for brewing degrades xylan in barley or malt efficiently to reduce wort viscosity, improve extract yield and ease wort filtration.
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