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Brewing Product Range and Enzymes Effects

    Brewing Product Range

Product

Benefits

Bacterial amylases for liquefaction of whole grain starch

· Excellent thermal stability
· Quickly reduces viscosity of gelatinized starch
· Produces low-molecular weight dextrins

Protease used for conversion of grain proteins to increase free-amino nitrogen.

· Hydrolyzes both animal and vegetable proteins
· Breaks down and increases protein dispersibility, solubility, palatability and digestibility

Heat-stable alpha-amylase used for high temp. liquefaction of starch containing grain mashes

· Excellent thermal stability for liquefaction of steam jet cooked starch
· Produces low-viscosity dextrose syrups at high temprature(80-90°)          · Whole corn or grain liquefaction at high temprature                              · Increases wort yield and grain adjunct cooking capacity

Cellulase used to increase the yield of fermentable sugars, and to reduce mash/wort viscosity

· Increases liquid or solid plant extract yields
· Aqueous extraction at mild temperatures and pH conditions
· Increases extract purity
· Increases extraction of cereal grain starch
· Easier and more rapid solids separation and concentration
· Trouble-free clarification and filtration· Increases processing capacity and profitability

Endo-glucanase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity

· Increases extract yields  when mashing of malt or barley and malt mixtures
· Increases extract purity
· Increases extraction of cereal grain starch
· Easier and more rapid lautering and beer filtration
· Increases brewery capacity and profitability

Endo-glucanase used to reduce wort viscosity and to increase the concentration of fermentable sugars and nitrogen · Increases extract yields  when mashing of under-modified malt or barley and malt mixtures
· Increases extraction of cereal grain starch
· Easier and more rapid lautering and beer filtration
· Increases wort fermentability
· Increases brewery capacity and profitability

Amylases used to increase the fermentability of the high-adjunct mashes and to reduce residual dextrins in the production of low carbohydrate beer

· Excellent thermal and pH stability
· Produces high-maltose syrups (DE 50)
· Inactivated at normal pasteurization temperatures
· Whole corn or grain liquefaction

Glucoamylase used for saccharification of whole-grain starch to glucose

· Excellent thermal and pH stability
· Produces high-DE, glucose syrups
· Allows whole-corn or grain starch saccharification  

Carbohydrase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity

· Increases liquid or solid plant extract yields
· Easier and more rapid solids separation and concentration
· Increases extract filtration, refining, clarification rates
· Increases extract purity
· Increases extraction of cereal grain starch
· Increases processing capacity and profitability

A blend of endo-glucanases and endo-proteases used to chill-proof finished beer

· Stabilizes finished beer by removing protein and beta-glucan
· Extends the shelf-life of beer
· Clarifies beer 

Protease used to chill-proof finished beer

· Increases protein solubility and reduced viscosity
· Increases protein nutritional value
· Improves functional, non-bitter protein hydrolysates
· Improves protein flavor and taste
· Increases protein emulsifying and foaming properties
· Increases water absorption capacity

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

    Brewing Enzymes Effects

      A vast range of enzymes, ingredients and process aids which are used by the brewing industries effects are:

Malt · Mash enzyme for improved yield filterability & fermentation of the wort.
Glucanase

· For better lautering efficiencies and to tackle Betaglucan haze.

Papain

· To tackle chill haze in beer.

Lisin

· For yeast flocculation during lagering.

Anti oxidantS

· To remove dissolved oxygen in beer & increase shelf life.

Foam stabiliserS

· To increase volume & compactness of the head

 Lipase · For liquefaction of starch to dextrin.

Amylase

· For production of diet (low carbohydrate) beer