Novozymes enzymes

Distilling high quality spirits with efficiency

With our enzymes for distilling you can get more out of your raw
materials, cut your costs and boost your competitive edge. Enzymes help you optimize each step of your process for increased operation efficiency. Enzymes deliver improved alcohol yields, production capacity
and output while maintaining quality of your products.

Key benefits

Complete starch conversion

Achieving complete starch conversion to fermentable sugars starts with a good liquefaction. Our heat-stable alpha-amylases for liquefaction supports an efficient process. They liquefy gelatinized starch into dextrins and reduce viscosity. Less viscosity is one of the keys towards efficient starch conversion. Apart from thermostability, our advanced alpha amylases are effective across broad pH range and do not need additional calcium.

In addition, our multi-enzyme blends improve your fermentation and throughput. They also support yeast health with the right nutrient levels at the right time. The result is a reduction in stress-induced congeners and sustained yeast vitality.

Let our technical enzyme experts help you identify how to optimize liquefaction.

Contact our experts

Maximize ethanol yield

The goal in saccharification is to maximize starch and dextrin conversion to fermentable sugars.

Our saccharification enzymes efficiently and cost-effectively convert starch and dextrins into glucose even when raw materials and conditions vary. They deliver higher ethanol levels and lower residual starch. With our enzymes you can achieve efficient separation in downstream process.

Because of the range of side activities, our enzymes compensate for inefficiencies, if any, in liquefaction processes.

Connect with our technical enzyme experts to find out ways to optimize your distilling process.

Contact our experts

Getting over the viscosity barrier

Even with good liquefaction and saccharification, you risk ending up with highly viscous mashes. This might happen when you are working with 'small grains' such as rye, wheat, barley and triticale. The cause is water-binding Non-Starch Polysaccharides (NSPs). Viscosity-reducing enzymes break down NSPs enabling you to run high dry solids and with more flexibility in raw materials.

With lower viscosity you get less fouling, resulting in less wear on equipment and less cleaning.

Contact our experts

Boosting fermentation

A healthy and a happy yeast enhances fermentation and the overall distilling process. Our enzyme blend for process enhancement provides more yeast assimilable nitrogen. The result is a healthier yeast, giving higher yields and faster fermentation.

We are aware that each distillery is unique and so are your needs. In order to find the right solution for you, please connect with our technology specialists.

Contact our experts to learn more