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.
Liquid with a SG of 1.2-1.3
Brown (color may vary from batch to batch)
4.0 – 6.0
TOTAL VIABLE COUNT < 1000/g
E . COLI 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.