Beerzym CHILL is a special liquid enzyme to increase the degree of protein modification (Kolbach index) in brewing mashes and for chillproofing of finished beer, active in the temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). The enzyme is produced from the latex of Carica papaya (papaya melons). The main activities of the enzyme are papain and chymopapain (peptidyl peptidhydrolases: EC 3.4.22.2).
In the mash, improvement of extract yield and degree of protein modification (Kolbach index), which leads to a better foam stability/head retention. Additionally the chillproofing is improved by application of the enzyme to the mash. When applied in finished beer, Beerzym CHILL results in an improved chill stability of the beer. As an endoenzyme Beerzym CHILL hydrolyzes proteins, peptides, amides and esters, in particular, when alkaline amino acids or leucine or glycine are included in the bonds. Preferably high-molecular, easily coagulable proteins are cleaved into medium-molecular proteins, peptides and amino acids.
Erbslöh Geisenheim AG is a supplier of fruit-based beverages for the beverage industry. This company has a wide variety of products such as wines, beers, spirits, and juices. They use many filtration methods including filter sheets that contain a cross-linked fibre structure as well as special cellulose fibres. This company also uses modern distillation technologies to produce their high quality spirits.
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