ENZYMES

Eficiência e rendimento começam com a transformação ideal das matérias-primas.

As enzimas da AEB Spirits foram desenvolvidas para melhorar a transformação de amidos, proteínas e polissacarídeos complexos em substratos fermentescíveis, garantindo a máxima extração e eficiência do processo. Quer se trate de processar cereais, grãos, cana-de-açúcar, frutas ou melaço, as nossas enzimas trabalham com precisão para reduzir a viscosidade e libertar os preciosos açúcares fermentescíveis.

O resultado é um mosto mais limpo, uma maior produção de álcool e um processo de destilação mais eficiente. Cada enzima é suportada por extensas e aprofundadas investigações e validada em condições reais de produção. Para aplicações personalizadas e orientação de dosagens, a nossa equipa de técnicos especialistas está disponível para ajudar-vos na integração de tratamentos enzimáticos nos vossos ambientes específicos de produção.

O NOSSO PORTEFÓLIO ENZIMÁTICO

To meet the diverse needs of modern spirits production, AEB Spirits offers a comprehensive range of specialized enzymes, each backed by our expert technical support team to ensure seamless integration and peak performance.

Proteases

Our broad-spectrum proteases improve colloidal stability and enhance the amino acid profile of your wash. By cleaving proteins into peptides and free amino acids, these enzymes reduce haze formation, optimize yeast nutrition, and support a cleaner, more robust fermentation. AEB Spirits’ process engineers work closely with you to tailor protease application, adjusting pH, temperature, and contact time to maximize clarity and flavor precursors in every batch.

Hemicellulases (Xylanases), Cellulases, and β-Glucanases

For fibrous substrates such as grains, fruit pomace, or sugarcane bagasse, our fiber-degrading enzymes unlock bound sugars and liberate valuable phenolic and aromatic compounds.

Xylanases break down hemicellulose into xylose and oligosaccharides, improving mash fluidity and extraction yields.

Cellulases hydrolyze cellulose microfibrils, reducing mash viscosity.

β-Glucanases target β-glucans to prevent gel formation and decrease processing losses.

Our technical team provides on-site trials to determine optimal enzyme combinations and dosing schedules, boosting extraction efficiencies while minimizing solid waste.

Amylases (Amyloglucosidase & α-Amylase)

Maximize fermentable sugar release with our two-tiered amylase system:

α-Amylase cleaves long potato-like starch chains into shorter dextrins at higher temperatures, streamlining liquefaction and reducing viscosity.

Amyloglucosidase further hydrolyzes dextrins into glucose monomers.

Combined, they shorten processing times and ensure more complete starch conversion. Our enzyme experts will help you fine-tune temperature profiles and dosing to match your mash composition and production throughput.

Each enzyme in our portfolio is backed by rigorous R&D and validated under industrial conditions. For customized recommendations, on-site enzyme trials, or process optimization support, the AEB Spirits technical team is at your service—ensuring you achieve the highest efficiencies, yields, and spirit quality.