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abv Chillzyme
Chillzyme is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.
PHYSICAL FORM
Liquid with a SG of 1.2-1.3
COLOR
Brown (color may vary from batch to batch)
ACTIVITY
95-105 TU/mg
PH
4.0 – 6.0
TOTAL VIABLE COUNT < 1000/g
COLIFORMS absent/1g
E . COLI absent/25g
SALMONELLA absent/25g
YEASTS AND MOLDS < 400/g
Prevents formation of protein-tannin complexes.
Reduces the risk of chill hazes in packaged beers.
Leads to longer shelf life.