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At CBB 2014, DSM showcased a range of innovative enzyme solutions
for beer production.
DSM is showcasing a new beer stabilization concept, the proline effect endoprotease Brewers Clarex?, a unique, patented enzyme technology that shortens expensive and environmentally harmful cold stabilization processes, helping manufacturers reduce production costs and brew unique beer varieties, such as gluten-free beer
。 Different from the traditional high-energy-consuming stabilizer silica gel, Brewers Clarex is simple and easy to use, low in addition amount, added to cold wort at the beginning of fermentation, without affecting the beer foam on the basis of effectively preventing the formation of cold turbidity and permanent turbidity in various beers, greatly improving the colloidal stability of beer and prolonging the shelf life
of beer.
In addition, Brewers Clarex has no equipment investment costs and operating costs, is more cost-effective, does not generate any waste, and can be used
with diatomaceous-free filtration technology.
As a natural solution to increase production capacity and reduce processing time, using Brewers Clarex can save CNY 800,000 for every 100,000 tons of beer brewed and reduce carbon emissions by up to 8%.
In addition to Brewers Clarex, DSM's enzyme solutions for beer brewing include the enzyme MATS® for starch liquefaction, the enzyme Mycolase for improving fermentation performance, the brewing enzymes Brewers CompassTM and Filtrase for improving wort filtration speed and malt brewing performance, and other beer additives
.
(Sunny)