Brewing / Markets Served

Modification Enzymes


Modification of malt describes the breakdown of grain endosperm, a protein-starch matrix, into smaller proteins and amino acids and further release of starches. Protease and peptidase enzymes accomplish this and provide sufficient amino acid nutrients in the wort for yeast to thrive.

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®



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