LIQUAMYL-B is a liquefying a-amylase working at 65-75°C. This liquefying a-amylase is ideal to liquefy the granules of starch (from rice, maïs, barley, wheat, …) during mashing giving higher wort filtration yields, higher extract yields and brighter worts. The starch liquefied by Liquamyl-B is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch. TEMPERATURE Optimum 65-75°C. pH EFFECT Optimum pH between 4,5 and 6,5. PURPOSES To liquefy quickly gelatinised starch of any origin. To prepare starch for further saccharification with malt, Maltosylase or Sorgamyl allowing to reach higher levels of maltose. To improve the wort filtration yield when unliquefied starch is involved in wort filtration problems. To reach higher extract yields and brighter worts. APPLICATION In the brewhouse : at the start of the mash or in the maishe kettle. AVAILABILITY LIQUAMYL-B is avalaible in liquid form in blue dark polyethylene...
Belgium
MAXIFERM is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units. PURPOSES To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase (see TABLE 1). TEMPERATURE Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2). pH EFFECT Optimum pH between 5,0 and 6,0. RATES 1 to 5 liters of MAXIFERM for 1 ton of raw material. APPLICATION MAXIFERM may be added in the beginning of the mash. MAXIFERM may also be added in the fermenter. ACTIVITY 2000 PU/g and 2000 MU/g. AVAILABILITY Liquid form in polypropylene drums of 30 kg. SAFETY MAXIFERM is produced according to FAO/WHO JECFA and FCC recommendations for...
Request for a quoteBelgium
GUMINASE-P is a mixture of fungal ß-glucanases, pentosanases, amylases and endoproteases selected to improve the wort extract yield and the wort filtration rate when brewing with raw wheat or raw barley. PURPOSES To increase the wort extract yield by degrading the cell wall constituents improving the starch granules gelatinisation and allowing amylases to reach easier their substrate when brewing with high levels of raw wheat or barley. To improve the wort filtration rate by hydrolysing ß-glucans and pentosanes. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Guminase P is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. EXAMPLES 100% raw wheat brewing using exogenes amylases, and Guminase P (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl Guminase PExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,1% (w/w)...
Request for a quoteBelgium
MALTOSYLASE-alpha is a fungal maltogenic amylase (EC 3.2.1.1). Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins. TEMPERATURE Optimum 50-60°C. pH EFFECT Optimum pH 5.0-5.5. PURPOSE To produce maltose syrups with more than 50% of maltose. To produce high gravity worts by mixing classic 12°P wort with high maltose syrup. The production of maltose syrup at the brewery can represent a gross gain of 20 % and a net gain of 10-15 % on the commercial maltose syrup price. To produce high attenuated beer in combination with Desatase (limit dextrinase). See Attenuation Modulation. APPLICATION In the brewhouse at mashing-in or in the beginning of fermentation (0.25 g/Hl/°P); this preparation is inactivated after 1-2 Pasteurisation unit. ACTIVITY 1400 MAU/g. AVAILABILITY MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of 30 Kg of enzyme. SAFETY MALTOSYLASE-alpha is produced according to FAO/ WHO JECFA and...
Request for a quoteBelgium
SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw sorghum. To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl. TEMPERATURE Optimum 45-55°C. pH EFFECT...
Request for a quote