BREWING ENZYMES

EXALASE is produced by fermentation of a selected strain of Bacillus subtilis and contains alpha-acetolactate decarboxylase activity. In classical lager fermentations without the use of EXALASE, alpha-acetolactate is slowly converted to diacetyl by rising the temperature at the end of main fermentation and diacetyl is reduced by yeast to acetoin during the maturation period. EXALASE can be used to catalyze the decarboxylation of alpha-acetolactate directly to acetoin since the beginning of excretion of alpha-acetolactate by yeast. The maturation period could be eliminated as far as diacetyl is concerned. TEMPERATURE The optimal temperature for this enzyme is around 30-40°C and at the normal lager fermentation temperature the enzyme works at 25% of its maximal activity, but as the fermentation is a long process (several days) the enzyme can eliminate all the alpha-acetolactate. pH EFFECT Optimum pH between 5.5 and 6. At pH 5 the enzyme works at 50% of its maximal activity, and at...

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...

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)...

GUMINASE is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins. TEMPERATURE GUMINASE can be used to 75°C and is quickly inactivated above this temperature. The usual temperatures used during mashing coincide with GUMINASE’s optimum activity. pH EFFECT Optimum pH between 4.5 and 6.5. PURPOSES To decrease the wort ß-glucan and pentosane content and the wort viscosity and to make easier the mash filtration as well as the beer filtration mainly when brewing with high levels of raw grains as barley or wheat. EXAMPLES Effects of the addition of GUMINASE to a sample of GATINAIS malt and to a mixture of 75% malt and 25% raw wheat (EBC conventional mash). A = addition of 1 kg per 10 tons of malt B = addition of 3 kg per 10 tons of malt C = addition of 1 kg per 1 ton of raw...