- Reduces the viscosity of the must
- Influences positively the alcohol yield
- Increases the alcohol quality
VemoZymе® CA is a pure cellulylotic enzyme preparation, developed especially for alcohol manufacturing processes:
VemoZyme® CA is used in combination with other enzymes for increasing the grade of alcohol. VemoZyme® CA hydrolyzes non-starch polysaccharides (cellulase, and other β-glucans, pentosanes, hemicelluloses).
Reduces the viscosity of the must, influences positively the alcohol yield. The main advantages of using VemoZyme® CA are improved maceration, better colour development, must clarification and alcohol stability and quality. The preferences of cellulase extraction over conventional methods are due to the higher yield, less heat damage and short processing time.
Form – microgranule
Colour – light beige to light brown
min 20 000 U/g
Units of activity
One unit of Cellulase (CU) is defined as the enzyme needed to liberate 1 μmol reducing sugar (glucose) per minute from Na-CMC (carboxy methyl cellulose – sodium salt) in condition of pH 5.0 and temperature 50°С.
250 – 500 g/t starch
Store in cool and dry conditions, avoid direct sunlight.
VemoZyme® CA is available in 20 kg PE bags, placed in cartons.
Alcohol is widely used in the industry and as beverage around the world. As popular product it needs to be produced in large amounts. Cellulase enzymes can convert any substance that contains cellulose (leaf, steam, wood) into ethanol (main substance in alcohol production). Cellulases are enzymes that act on polymeric cellulose and hydrolyze β-1,4 linkages of non-starch polysaccharides to deliver glucose units. The three major classes of cellulases are endo-(1,4)-β-d-glucanase, exo-(1,4)-β-d-glucanase and β-glucosidases. Endoglucanases cleave the β-1,4-bonds in unstructured region of cellulose and uncover the non-reducing and reducing ends of the cellulosic polymer. Endoglucanases from different sources belong to different glycoside hydrolase families. Not only the sugars are presented during the fermentation process, but all the parts like leaves, branches and seeds from the fermenting ingredient that contains cellulose. Breakdown of the cellulose by the cellulase enzyme to monosaccharides and polysaccharides like glucose, fructose, sucrose during fermentation enriches the fermentation mixture with useable carbohydrates and increases the production of alcohol by the yeast who can only convert sugars such as glucose, fructose and sucrose into ethanol.
Cellulases and polysaccharides are very important ingredients in the fermentation processes to produce alcoholic beverages including beer and wine. In the production of beer, the cellulase enzyme converts the flakes containing cellulose present in the fermentation mixture into useable sugars which can be converted into ethanol and increase the yield of the product. Usage of cellulase enzymes improves both the quality and yield of the fermented products, thus cellulases are supplemented during mashing or preliminary fermentation to hydrolyze glucan that help to reduce viscosity of must and improve the filterability. In the wine industry, cellulases and hemicellulases have been embraced since their use improves color extraction, clarification and filterability and the quality of wine.