VemoZyme® AG is glucoamylase enzyme preparation specially designed to break down starch into glucose in the process of alcohol fermentation:
  • To increase glucose content for better yeast fermentation
  • To maintain the fermentation process over an extended period of time
  • Reduces calorific value and alcohol content in the beer


VemoZyme® AG cleaves glucose residues from the non-reducing end of polysaccharide starch molecules or oligosaccharides and enhances the content of usable glucose molecules for the fermentation process.

VemoZyme® AG is used in ethanol production to break starch in grains into fermentable sugars. VemoZyme® AG tears both α-1.4 and α-1.6 glucose connections in starch, dextrins and oligosaccharides; provides practically full saccharification of the starch to glucose if earlier there was a proper, full dextrinization.

Amylases are important in brewing beer and liquor, made from sugars derived from starch. In fermentation, yeast ingest sugars (glucose) and excrete alcohol.

  • Appearance

    Form – microgranule
    Colour – light beige to light brown

  • Activity

    Min 11 000 GAU/g

  • Units of activity

    One unit of glucoamylase activity (GAU) is expressed through the quantity of enzyme preparation, needed for the liberation of 1μmol glucose for 1 minute, at a temperature of 30⁰C and pH 4.7.

  • Dosage

    350 – 500 g/t starch

  • Shelf life

    24 months

  • Storage

    Store in cool and dry conditions, avoid direct sunlight.

  • Packaging

    VemoZymе® AG is available in 20 kg PE bags, placed in cartons.


Glucose is very important molecule during alcohol fermentation. Molecules like glucose are preferred by the yeast that convert sugars into ethanol during the fermentation process. Glucoamylase cleaves glucose residues from the non-reducing end of polysaccharide starch molecules or malto-oligosaccharides into glucose units, these in turn can be fermented by the yeast. Starch-degrading amylolytic enzymes like glucoamylase are widely used in biotechnological sectors, generally satisfy industrial demands and had made significant contribution to the foods and beverages industry. Glucoamylase acts on terminal α-1,4 bonds, and this enzyme splits off only one glucose molecule at a time. The resulted glucose units serve for better yeast fermentation. Even more, the extra produced glucose results in better alcohol production and better quality. The convention of fermentable sugars leads to reduced calorific value and alcohol content in the beer, that makes the glucoamylase very useable in light beer production.
The starch-breaking enzymes, such as α-amylase (endo-acting enzyme) and glucoamylase (exo-acting enzyme) work together to cut both α-1,4 and α-1,6 bonds to fully digest the different types of starches. All of these positive effects in the industries make this enzyme irreplaceable in improving the quality of the products which leads to increasing the yield.