Lalvin Amylase Enzyme FORMULA

Amylase enzymes are biological catalysts that break down starches (complex carbohydrates) into simpler, fermentable sugars like maltose and glucose. In brewing, winemaking, and distilling, amylase helps convert starch-rich ingredients (such as grains, cassava, or other starch sources) into sugars that yeast can ferment more easily, improving fermentation efficiency, alcohol yield, and clarity. There are different types of amylase (e.g., alpha-, beta-, and glucoamylase), each acting on starch molecules in specialized ways to increase sugar availability. Because they work at specific temperatures and pH levels, amylase enzymes are often added during mashing or early in fermentation to optimize the breakdown of starches and support a cleaner, more complete fermentation process.