Enzymes used in the brewing process
This tag should be used for enzyme preperation used in brewing, be they amalayse or pectin treatments for wine, or protylitic enzymes for haze or gluten reduction. These are more common in commercial brewing but becoming more available to homebrewers.
Common examples are:
Debranching enzyme - Hydrolyse α-1,6 branch points of starch. - Secures maximum fermentability of the wort.
Beta Glucanase - Hydrolyze glucans. - Reduce viscosity and aid filtration.
Protease - Modify protein-polyphenolic compounds. - Reduce the chill haze formed in beer.