CBS CUSTOMIZED BREWING SOLUTIONS

SORGAMYL is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material. TEMPERATURE Optimum 60-65°C. pH EFFECT Optimum pH between 4,5 and 6,5. PURPOSES To increase the brewery extract yield when mashing raw and/or malted sorghum using a conventional brewing house and process. To increase the final apparent attenuation of the wort resulting from raw and/or malted sorghum mashing. To increase the total sugars content. To improve the sugar profile increasing the ratio maltose/glucose. SAFETY Powder form. EXAMPLE 1 Effects of the addition of SORGAMYL (0.05% w/w) to two samples of malted sorghum during mashing. The samples are two well-known Nigerian varieties. Variety Fara Fara SK 5912 Sorgamyl Extract Yield (%) Final Apparent Attenuation (%) Total sugars (g/100 ml)* Maltose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,05 % w/w 87,4 87,1 9,1...

GLUCOSYLASE is an exo-1,4-alpha-D-glucosidase (amyloglucosidase EC.3.2.1.3.) from Aspergillus niger which catalyzes the hydrolysis of the alpha-1,4 and alpha-1,6 linkages of starch producing glucose. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of amylose or amylopectin chains. The rate of hydrolysis depends on the type of linkage as well as on the chain length: alpha-1,4 linkages are more readily hydrolyzed than alpha-1,6 linkages. PURPOSES Production of glucose syrups. Increase of wort fermentability (apparent attenuation limit); some 25% of the total carbohydrate of wort is unfermentable. The addition of Glucosylase to the fermenter converts the unfermentable dextrins to glucose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of...

DESATASE is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases. PURPOSES To increase the malt diastasic power by enhancing the malt native ß-amylase action. To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable. The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material. See Attenuation Modulation. TEMPERATURE Optimum 55-60°C. The enzymatic components are deactivated in beer (pH 4,2)...

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...

GLUCANYLASE is a mixture of ß-glucanases, pentosanases, proteases and a thermostable liquefying alpha-amylase working at high temperatures (90-100°C). Glucanylase has been designed to improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. The thermostable liquefying alpha-amylase is ideal to liquefy small granules of starch (from rice, maïs, barley, wheat, etc.) during the boiling of « maisches » as well as during the boiling of the whole mash. GLUCANYLASE gives higher wort filtration yields, higher extract yields and brighter worts and prevents the presence of higher alpha-glucans in final beer. TEMPERATURE Proteases, ß-glucanases and pentosanases : 50-60°C alpha-amylase : 90-100°C pH EFFECT Optimum pH between 5 and 6. PURPOSES To improve the wort filtration yield when protein gels, unliquefied starch, ß-glucans and/or pentosanes are involved in wort filtration problems. To reach higher...

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...

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)...

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...

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...

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...