Winemaking Enzyme for Craft Brewing

ART-BW-038 is a dry winemaking enzyme preparation designed for craft brewing and adjacent fermented beverage production where fruit, grape must, cider bases, or plant materials contribute pectin, suspended solids, and variable extraction behavior. The product is intended for process use during mash-in, fruit conditioning, maceration, press preparation, or pre-fermentation holding steps, depending on the raw material and the validated production protocol.

The typical functional profile is pectinase-led, with supporting side activities selected to assist cell-wall breakdown and liquid release. Procurement specifications may include appearance as a light tan to beige free-flowing powder, moisture not more than 8.0%, pH working range approximately 3.0-5.5, recommended process temperature approximately 15-55°C, and enzyme activity declared on the Certificate of Analysis by batch. Typical packaging is a 10 kg aluminum foil pouch with inner food-contact liner. For related beverage-fermentation inputs, see our brewing and winemaking yeast category.

• Craft breweries: supports fruit beer, sour beer, barrel-aged fruit additions, hybrid beer-wine styles, and botanical fermentations where pectin haze, juice release, or fruit cap handling can affect throughput.
• Wineries and cideries: used in grape, apple, berry, and stone-fruit processing to assist maceration, improve pressing efficiency, and support clearer juice handling before fermentation or clarification.
• Distilleries: suitable for fruit wash and botanical extraction processes where plant-cell disruption can improve fermentable liquid recovery and reduce heavy solids load entering downstream equipment.
• R&D and pilot plants: practical for bench trials comparing dosage rate, contact time, pH, temperature, and raw-material variability before scale-up into commercial tanks.
• Industrial fermentation plants: specified as a processing aid for consistent extraction behavior in beverage bases, flavor bases, and fermentable fruit preparations.

Store sealed pouches in a cool, dry, odor-free warehouse away from direct sunlight, steam lines, and high-humidity processing areas. Recommended storage is 5-25°C with relative humidity below 65%. Under unopened recommended storage, typical shelf life is 18-24 months from manufacture; the exact retest or expiry date is shown on the batch label and CoA.

After opening, reseal promptly or transfer to a clean, dry, food-grade container to reduce moisture pickup. Use standard powder-handling controls, including local ventilation where repeated weighing occurs and appropriate personal protective equipment for operators sensitive to airborne dust. Dosage should be validated by trial because fruit variety, pectin level, alcohol exposure, sulfite regime, pH, temperature, contact time, and solids loading all influence performance. Request a bulk quote on request with target application, annual volume, destination port, and preferred documentation package.

ART-BW-038 is supplied under batch-controlled manufacturing with traceability from raw-material intake through finished packaging. Standard quality checks may cover appearance, moisture, activity, microbiological limits, heavy metals screening where required, packaging integrity, and net weight. A batch CoA is available on request, and specification alignment can be discussed before purchase order confirmation for recurring supply programs.

Documentation available on request may include Certificate of Analysis, product specification, food-grade declaration, allergen statement, non-GMO statement where applicable, Halal or Kosher documentation where available, and manufacturing quality-system information such as HACCP-aligned controls, ISO 22000, or FSSC 22000 documentation when supported by the production site. ArtemisYeast can also support export documents and buyer questionnaires through our quality documentation process.