Lumis Enzymes For Brewing Process

Lumis offers enzyme complexes of Beta-glucanase, Xylanase, Cellulase etc. for the breakdown of cellulosic materials aiding to reduce the viscosity for higher extraction yields. In addition to the above, we also provide protease enzyme used for hydrolysis of protein (neutral protease) to increase the fermentation rate. Papain is used in the later post-fermentation stages of beer making to prevent the occurrence of protein- and tannin-containing ‘chill-haze’ otherwise formed on cooling the beer.
We also provide heat stable amylases that are used to ensure full liquefaction of starch present in the cereals. This helps in thinning of the viscous gelatinized cereals.

Lumis offers a wide range of enzymes for the brewing industry.

 
BRAND NAME
PRODUCT DESCRIPTION
APPLICATION
LUMIBREW HT
 High temperature amylase
  • Complete adjunct liquefaction at high temperature conditions
LUMIBREW MT
 Medium temperature amylase
  • Complete starch hydrolysis at medium temperature
LUMIBREW BG
 Heat stable beta Glucanase
 (Beta Glucanase enzyme with side  activities of xylanase and cellulase)
  • Reduces the viscocity of mash by breaking down various NSPs
  • Increases the filteration rate thus reduced lautering time
  • Leads to more clearer wort
LUMIBREW PRO
 Neutral Protease
  • Breaks down high proteinaceous material of cereals
  • Increases Free Amino Nitrogen (FAN)
LUMIBREW PAP
 Papain
  • Prevents chill haze in beer
LUMIBREW AMG
 Amyloglucosidase
  • Helps in starch hydrolysis
  • Improved wort fermentability.
 


 
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