Contact

brewing

Home > Enzyme > Food > Beverage industry > Brewing

Brewing & Fermentation Solutions for Craft, Commercial & Specialty Beverages

At Gujarat Enzyme, we deliver advanced enzyme technologies, precision microbial cultures, and nutrient blends that empower breweries, distilleries, wineries, fermentation cafés, and functional beverage manufacturers to maximize yield, enhance flavors, and ensure consistent quality—from craft beer and whisky to kombucha, probiotic juices, and nutraceutical drinks.

Brewery & Craft Beer Solutions

  • Brewery Enzyme Blends – Tailored α-amylase, β-glucanase, and protease combinations for complete starch breakdown, higher sugar yield, and improved filtration.
  • Haze Control & Stability – Achieve brilliant clarity or maintain a stable haze for hazy IPAs with targeted enzymatic haze management.
  • Fermentation Efficiency Boosters – Prevent stuck fermentations, shorten brew cycles, and boost alcohol yield.
  • Probiotic Beer Concepts – Alcohol-tolerant probiotic strains for functional, gut-friendly beers.

Winery Applications

  • Juice Extraction & Clarification – Pectinase and cellulase blends for enhanced color, flavor release, and faster clarification.
  • Aroma Enhancers – Unlock bound terpenes and esters for a richer bouquet.

Distillery & Whisky Processing

  • Mashing Enzymes – Thermostable α-amylase for efficient starch-to-sugar conversion in high-temperature mashes.
  • Viscosity Reduction – Lower mash thickness for smoother filtration and energy savings.
  • Yield Optimization – Higher fermentable sugar levels for increased alcohol output.

Functional & Probiotic Beverage Solutions

We supply high-viability probiotic strains, prebiotics, and starter cultures for functional beverages, helping manufacturers create drinks that support digestion, immunity, and nutrient absorption—without compromising taste or shelf stability.

Starter & Premix Offerings:

  • Probiotic-Fortified Juice Premixes – Heat-stable probiotics compatible with a variety of juice bases.
  • Kombucha & Fermented Tea Starters – Optimized microbial consortia for balanced flavor and consistent fermentation.
  • Synbiotic Premixes – Probiotics + prebiotic fibers like inulin or FOS for enhanced gut health benefits.
  • Nutraceutical Beverage Premixes – Multi-strain probiotics with vitamins, minerals, antioxidants, and botanicals for targeted functional beverages.
  • SCOBY Starters – Consistent fermentation with rich flavor layers and robust probiotic content.

Formats: Powder or concentrated liquid for easy integration in both small-batch craft and industrial-scale production.

Fermentation Cafés & Specialty Drinks

  • Kombucha Brewing Cultures – Consistent fermentation and flavor balance.
  • Cold Brew Coffee Fermentation Aids – Controlled microbial activity for complex flavor notes.
  • Functional Beverage Starters – Heat-stable probiotics with post-fermentation fortification.

Sustainability Benefits

  • Up to 20–30% Energy Savings – Efficient starch breakdown reduces heating requirements.
  • Water Use Reduction by 10–20% – Faster filtration and fewer rinse cycles.
  • Lower Chemical Load by 40–60% – Natural, biodegradable enzyme alternatives.
  • CO₂ Emission Reduction of 15–25% – Lower energy consumption means a smaller carbon footprint.
  • Waste Volume Reduction by 25–35% – Better raw material utilization.

Key Advantages for Beverage Manufacturers

Stable & Active – Maintain probiotic viability through processing and shelf life.

Tailored Functionality – Target specific health claims (digestive support, immunity, antioxidant activity).

Clean-Label Ready – Natural, non-GMO, GRAS-certified cultures.

Flexible Formats – Available in powder or concentrated liquid forms for easy integration.

Scalable Solutions – Suitable for small-batch craft beverages to industrial-scale production.

Enzymes can be added to the brewing process at various stages, depending on the desired outcome. For example, adding enzymes during the:

The mashing stage can help to achieve higher starch conversion rates and increase alcohol yield. 

fermentation stage to further break down residual starch and improve the flavour and aroma of the beer.

Enzymes can also be used to modify the brewing characteristics of certain grains. For example, enzymes can be used to break down complex carbohydrates in rice, corn, and other adjuncts commonly used in brewing to improve their fermentability and increase the alcohol yield. Overall, the use of enzymes in brewing has revolutionised the brewing industry, allowing for greater control over the brewing process and the production of a wider range of beer styles.

ENZYME USED IN INDUSTRY

Alpha-amylase

Beta-amylase

Beta-glucanase

Pectinase

Glucoamylase

Laccases

Arabnanases

Protease

industries

Our Products

©Copyright 2023 | All Right Reserved | Gujarat Enzyme | Made With ♥ By Rahul

Popup