Pectinase is a general term for enzymes that break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the ext...

Pectinase is a general term for enzymes that break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectinases have also been used in wine production since the 1960s. They can be extracted from fungi such as Aspergillus niger.
http://en.wikipedia.org/wiki/P...

A protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain.
Acid proteases secreted into the stomach (such as pepsin) and serine proteases present in duodenum (trypsin and chymotrypsin) enable us to digest the protein in food
http://en.wikipedia.org/wiki/P...

Maltase (EC 3.2.1.20) (acid maltase; alpha-1,4-glucosidase) is an enzyme produced by the cells lining the small intestine that breaks down the disaccharide maltose. After the maltose binds with the maltase, the former is hydrolysed, that is, it is split into its component parts, i.e., two molecules of α-glucose. This is done by breaking the glycosidic bond between the 'first' carbon of one glucose, and the 'fourth' carbon of the other (a 1-4 bond)
http://en.wikipedia.org/wiki/M...

Cellulase refers to a class of enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose. However, there are also cellulases produced by other types of organisms such as plants and animals. Cellulase is used for commercial food processing in coffee. It performs hydrolysis of cellulose during drying of beans.
http://en.wikipedia.org/wiki/C...

I think they are the enzymes found in grains that break down the starches into sugars during the malting process. Sounds like you are making beer!
Correct me if i'm wrong.