BREWING ENZYMES

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...

ENDOINASE is a mixture of vegetal endoproteases standardised to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw wheat. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Endoinase is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. SAFETY DESATASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. EXAMPLE 100% raw wheat brewing using exogenes amylases, hemi-cellulases and Endoinase (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl T Guminase P EndoinaseExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino...

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...