An overview of industrial enzymes in beverage production and processing

Enzymes are biological catalysts capable of speeding up biochemical reactions, providing a novel and eco-friendly alternative to chemical catalysts. Enzymes are widely employed in industrial food processing particularly the beverage industry. The main enzymes used in the beverages industries are hydrolytic and they are categorised into carbohydrases, proteases, and lipases. Due to increased awareness regarding sustainability and the extensive range of advantages enzymes provides to the beverage industry, such as alcoholic fermentation and enhanced organoleptic properties, more focus is directed toward immobilized and microbial-derived enzymes. These enzymes not only make processing more efficient but also reduce costs and waste generation. In this chapter, an introduction to the main processes involved in the beverage industry and the rationale for utilising enzymes in the industry are provided. In addition, the current enzymes used in both alcoholic and non-alcoholic beverages, the sustainability of enzymes, and recommended future work will be discussed.