Brzyme PP

Brzyme PP is proline-specific endo-protease derived from a selected strain of Aspergillus niger, the enzyme can chop up the gluten proteins in beer so that people with sensitivities to gluten do not react adversely. The enzyme will reduce the chill haze in cold storage, it hydrolyzes the hydrogen bond between the polyphenols and the proline-rich fraction of particular polypeptides, improves the colloidal stability of beer. The enzyme helps brewers reduce waste by improving beer filtration cycle lengths, thus reducing the amount of beer and water lost，improve consistency and do all of this whilst delivering the same high quality, stable, clear beer.