Amylase Enzyme – Converts Starch to Sugar for Mash Fermentations

Amylase enzyme is used in winemaking, brewing, and mash fermentations to break down starches into fermentable sugars.

This allows yeast to access more sugar during fermentation, improving alcohol yield and helping ensure a more complete fermentation.

Amylase is especially useful when fermenting starchy fruits, grains, or mashes where natural sugars may be trapped in starches.

Typical use:

• Add to must or mash before fermentation
• Helps convert starches into fermentable sugars
• Supports stronger and more complete fermentation

Dosage: approximately 1/2 teaspoon per 5 gallons.