Glucanase, Xylanase, Liquid

Ultraflo® Prime

Ultraflo® Prime is the latest filtration innovation delivering the most robust and efficient wort separation and fastest filtration.

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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.

  • Faster beer filtration

    Beta-glucans and arabinoxylans create high wort viscosity. This slows down mash filtration. This product effectively breaks down glucans and arabinoxylans. The result is lower viscosity and faster beer filtration. That allows for high volumes of beer per filter run.

  • 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.

  • Haze reduction in final beer

    B-Glucan that hasn't been broken down by enzymes can appear as haze in your final beer. This product breaks down beta-glucans to reduce haze formation. 

  • Thermostability

    Applying higher mash-in temperatures (>62 °C) can be beneficial in terms of less staling flavor formation based on lipid oxidation products but also in reducing the duration of the mashing process. This product is efficiently degrading beta-glucan anad arbinoxylan at temperatures up to 80 °C and therefore allows complete flexibilty in designing a well working mashing-process.  

  • Consistent performance for undermodified malt

    Undermodified malt introduces significantly higher concentrations of high molecular beta-glucan and arabinoxylan into the mashing process and requires adjustment of the mashing process and significant increases of dosage of filtration enzymes. The highly effective and thermostable beta-glucanase and arabinoxylanase in this products results in a much more robust performance, reducing the dosage induced cost-in-use increase to a minimum

  • Enhance sustainability claims

    This product's concentrated formulation allows you to reduce your number of deliveries. The result is lower handling costs and an improved sustainability profile.

Ultraflo® Prime is a high-performing blend of cellulase and a GH-10 family arabinoxylanase. With Ultraflo® Prime, you can most efficiently degrade both major cell wall components, even when using undermodified malt. The result is minimum viscosity and the best wort separation and beer filtration.

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
Thermostability
Consistent performance for undermodified malt
Enhance sustainability claims
Ultraflo® Core
More
Faster wort separation Yes
Increased brewhouse capacity Yes
Faster beer filtration No
Increase extract yield No
Haze reduction in final beer No
Thermostability No
Consistent performance for undermodified malt No
Enhance sustainability claims No
Ultraflo® Max
More
Faster wort separation Yes
Increased brewhouse capacity Yes
Faster beer filtration Yes
Increase extract yield Yes
Haze reduction in final beer Yes
Thermostability No
Consistent performance for undermodified malt No
Enhance sustainability claims No
Ultraflo® Prime
More
Faster wort separation Yes
Increased brewhouse capacity Yes
Faster beer filtration Yes
Increase extract yield Yes
Haze reduction in final beer Yes
Thermostability Yes
Consistent performance for undermodified malt Yes
Enhance sustainability claims Yes
Ultraflo® XL
More
Faster wort separation Yes
Increased brewhouse capacity Yes
Faster beer filtration No
Increase extract yield Yes
Haze reduction in final beer No
Thermostability No
Consistent performance for undermodified malt No
Enhance sustainability claims No
Faster wort separation
Increased brewhouse capacity
Faster beer filtration
Increase extract yield
Haze reduction in final beer
Thermostability
Consistent performance for undermodified malt
Enhance sustainability claims
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