• BEClear™ B-16 Beer special β-glucanase

    Addition of this enzyme can effectively degrade β-1,4 glucan bond, reduce the content of β-glucan, thereby reducing the viscosity of wort and increasing the filtration speed. It is widely used in the beer production process.

  • BEClear™ PSEP-30 Beer special protease

    Cold turbid of beer mainly comes from hydrogen bonding of proline-rich turbidity-sensitive protein and polyphenol. In beer fermentation, adding PSEP-30 can decompose the sensitive polypeptide of hydrogen bonding. Thereby preventing the generation of cold turbid of beer, improving the non-biological stability and extend the shelf life of beer.