Natuferm

Form : Powder
Appearance : White to Off-white

Amylolytic Enzyme Blend for Improving Wort Fermentability & Attenuation

Incomplete dextrin breakdown, particularly under high-gravity brewing conditions, can limit fermentability, reduce attenuation, and contribute to stuck fermentation.

Increasing fermentable sugar availability through efficient dextrin hydrolysis can therefore support improved attenuation and fermentation performance.

Natuferm is a specialized enzyme blend containing limit dextrinase and maltogenic amylase. It hydrolyses α-1,6 and α-1,4 linkages and converts alpha-limit dextrins into maltose units, increasing maltose availability and improving wort fermentability.

Increases maltose yield with minimal by-products
Improves attenuation, particularly in high-gravity worts
Helps overcome stuck fermentation
Reduces viscosity
Supports improved heat-transfer efficiency
Enhances fermentation performance and consistency

Natuferm is applicable during :

Mashing
Beginning of Mash
Fermentation
Start of Fermentation for Full-Dose Application

Combines limit dextrinase and maltogenic amylase
Converts dextrins into maltose
Supports increased wort fermentability
Helps improve attenuation
Supports high-gravity fermentation
Helps address stuck fermentation

FAQ's

Why does my brewery struggle with complete fermentation in high-gravity brewing?

High-gravity brewing produces wort containing a greater proportion of alpha-limit dextrins and other carbohydrates that brewing yeast cannot readily utilise. NATUFERM helps convert these into fermentable sugars, supporting more efficient fermentation.

What makes NATUFERM different from a conventional amylase?

Conventional amylases mainly act on readily accessible starch molecules. NATUFERM combines limit dextrinase and maltogenic amylase to target carbohydrate structures that are typically left behind, enabling a deeper level of starch utilisation.

Could incomplete dextrin conversion be reducing my brewery's brewing efficiency?

Yes. Any extract that remains unavailable to yeast represents lost brewing potential. By unlocking carbohydrates that would otherwise remain unused, NATUFERM helps breweries make better use of the wort already produced.

Why does fermentation slow down before my brewery reaches the desired final gravity?

Fermentation naturally slows when the yeast exhausts its preferred food source. NATUFERM extends sugar availability during the later stages of fermentation, helping yeast remain active for longer.