Glucanase, Liquid

Ultraflo® XL

Ultraflo® XL delivers faster wort separation

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Key Benefits Description
  • Faster wort separation

    Slow mash separation negatively affects the quality of the wort. That may lead to problems with beer filtering, flavor, and stability. This product delivers a thorough breakdown of beta-glucans and pentosans during mashing. The result is faster wort separation. 

  • Increased brewhouse capacity

    This product delivers consistent, fast and efficient wort separation. That allows you to maximize your number of brews per day.

  • Increase extract yield

    By effectively breaking down cell walls, this product allows greater access to the starch. That allows you to achieve higher extract yields.

Ultraflo® XL is a classic multi-active beta-glucanase and xylanase preparation. It gives you improved wort separation and beer filtration.

Details

Ultraflo® XL breaks down unmodified cell walls from barley malt and unmalted barley. That helps level out fluctuations in your brewing raw materials. The result is consistently high brewhouse performance and beer filtration rates. 

How enzymes improve wort separation and beer filtration in brewing


Glucans and arabinoxylans absorb water, making the wort viscous and slowing filtration. They also stop enzymes from breaking down starch. That leads to lower yields and haze in the final beer. Filtration enzymes hydrolyze glucans and arabinoxylans to polysaccharides. The result is faster, more efficient separation and filtration.


The cell walls of barley and other cereal grains contain mixed-linked 1,3-1,4 β-glucans and arabinoxylans. These have a high molecular weight, which impacts the efficiency of separation and filtration. 

The amounts and ratios of these molecules differ from grain to grain. Barley, oats and sorghum have more β-glucan molecules than xylan molecules. The ratio is more than two to one. Wheat and rye have the opposite ratio, with more than twice as much xylan as β-glucan. 

β-glucans and arabinoxylans are very hygroscopic; they absorb water. That makes the wort very viscous and dramatically reduces mash filtration speed. When they absorb water, β-glucans and arabinoxylans also become greasy. That makes them stick to other grain components and to filter aids and membranes. They can also stick to starch molecules, making starch less available for enzymatic degradation. That can lead to lower brewhouse yields and haze in the final beer. 

Filtration enzymes hydrolyze mixed-linked 1,3-1,4 β-glucans and arabinoxylans to polysaccharides. Unlike malt enzymes, thermostable filtration enzymes can withstand high temperatures. That means they stay active during the entire mashing. The result is faster, more efficient wort separation and beer filtration. 

Which product is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
Ultraflo® XL
Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
Ultraflo® Core
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Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
Ultraflo® Max
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Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
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