Invertase for Brewing and Fermentation — Complete Sucrose Conversion for Beer, Cider, and Wine
Bulk invertase for breweries, cideries, hard-seltzer and spirits producers and the distributors who supply them: invert the sugar before pitching so the yeast start on glucose and fructose.
Bulk invertase for breweries, cideries, hard-seltzer and spirits producers, and the distributors who supply them. To request a quote, send the product, the quantity and the destination country.
A brewery that makes hard seltzer described inverting its sugar before fermentation, because without that step the ferment was a lot harder on the yeast. Yeast carry their own invertase, but the same brewer noted that they would rather skip that step or do very little of it. English brewers have used invert sugar for over a hundred years, in four types from the lightest (No. 1) to very dark (No. 4), often made from unrefined sugar.
Small producers who invert sugar in a kettle with acid often get it wrong. The syrup has to reach about 114 °C to invert, and a short 20-minute boil may not invert it at all. Long boiling darkens the syrup and drives out the oxygen the yeast need at pitching. An enzyme does the same conversion without the high heat or the acid.
Not every brewer thinks it is worth it: one practitioner argues that the yeast will do the conversion themselves during fermentation. The business case is strongest where sucrose is a large share of the fermentables, as in seltzer bases and sugar washes, and where a steady, predictable fermentation time matters more than the small cost of the enzyme.
In the brew house it is one short step: dissolve the sugar, add the enzyme, hold, then pitch. Dose, temperature and hold time are set in a trial on your own base; we send the data sheet with the quote.
Hard seltzer and sugar-based alcohol bases
Where sugar is most or all of the fermentable, inverting it before pitching gives the yeast glucose and fructose from the start. Producers who do this report an easier ferment on the yeast. Ask for a trial quantity to set the dose and hold time on your own base.
Beers brewed with sugar adjuncts
Brewers adding sucrose to raise gravity, and those making English-style invert sugars for milds, porters and stouts, can invert the sugar with an enzyme instead of boiling it with acid, so colour and flavour come from the sugar they choose rather than from a long boil.
Cider and fruit wine with added sugar
Where sugar is added to reach a target gravity, pre-inverting it puts glucose and fructose straight into the must. Check your local rules on sugar additions and on enzyme use in wine and cider before you change the process.
Sugar washes for distillation
Distillers who invert their sugar wash instead of using plain table sugar describe a better-tasting spirit. An enzyme avoids the hot acid boil, the dark colour and the lost oxygen that come with kettle inversion.
Product Specifications
| Parameter | Value |
| Activity range | 100,000 – 300,000 SU/g |
| Optimal pH | 4.0 – 5.5 |
| Optimal temperature | 50°C – 60°C |
| Form | Light yellow to amber powder or liquid |
| Shelf life | 12 months (sealed, cool, dry place) |
| Packaging | 25 kg drums / 25 kg jerricans |
Frequently Asked Questions
Do yeast not already produce invertase? Why add it separately?
They do. Brewer’s yeast carries its own invertase, but practitioners report that it prefers to do little of that work, and a seltzer brewery found the ferment harder on the yeast without pre-inversion. Adding invertase before pitching does the conversion up front, which matters most when sugar is a large share of the fermentables.
Is invertase enzyme approved for use in brewing and winemaking?
Invertase from Saccharomyces cerevisiae is a natural yeast enzyme and is generally recognized as safe for food and beverage use in most jurisdictions. For regulated beverage categories — particularly wine in EU and US markets where chaptalization is regulated — buyers should confirm that invertase enzyme use is permitted under applicable standards (e.g., OIV oenological practices for winemaking, national brewing regulations). We supply food-grade invertase with ISO 9001, HALAL, KOSHER, and Food Grade documentation to support regulatory review. Verify specific market approvals before use in regulated products.
How much invertase is needed for a brewing fermentation?
It depends on how much sugar you add, the strength of the base and how long you can hold before pitching. Run one trial batch with gravity readings and set the dose from that. We send the data sheet for the grade we quote so you have a starting point.
Does inverting the sugar change the flavour?
Enzyme inversion itself adds no colour or toffee note. The darker, toffee-like invert sugars brewers know come from boiling sugar with acid or from unrefined sugars. If you want that character, choose the sugar for it; if you want a clean base, invert with the enzyme.
What should a wholesale inquiry include?
The product and grade, the quantity per order or per year, the destination country, and what you ferment (seltzer, beer, cider, wine or wash). Prices and lead times are quoted per order.
Request a quote: invertase for brewing and fermentation
Send the product and grade, the quantity per order or per year, the destination country and what you ferment. We reply within 24 hours with a grade recommendation and a quote per order. Free 100 g sample with food-grade COA for qualified brewers, cider makers, and winemakers.
Request a quote