View Table of Contents IFF Danisco ® Distilling Enzymes (continued) Fermentation Enhancement
Fermentation Enhancement - Increases free amino nitrogen (FAN) from protein in the mash for improved fermentation.
Product
Description
Benefits
Acidic fungal endopeptidase
• Enables hydrolysis of hard to hydrolyze starch to increase alcohol yields • Increase FAN, amino acids, and peptides for improved yeast vitality • Increase fermentation rates • Use in conjunction with Diazyme® X4 to maximize fermentation
ALPHALASE ® AFP
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
48 - 75 °C (118 - 167 °F)
250 - 1500
3.1 - 4.3
0.25 - 1.50
Application: Add to cooled mash in fermenter before or during pitching of yeast.
Basic Whiskey Mashing Profile The diagram below shows a basic overview of a whiskey mashing profile – heating, holding, and cooling – along with points of enzyme addition during the grain mashing process. • The enzyme addition points, temperatures and holding periods shown are intended to maximize the capabilities of the enzymes for liquefaction, viscosity reduction and starch conversion. • The mashing profile should be optimized for a specific grain bill or starch source for the best enzyme performance. • Temperature, pH range, hold times and dose rates should be improved to obtain the best enzyme performance.
Heat to 85 o C (185 o F) and hold for up to 90 minutes
200 o
180 o
Cool to 68 o C (154 o F) and add DIAZYME ® (X4, SSF, or SSF2)
160 o
Ramp to starch gelatinization temperature
Cool to fermentation temperature and and if using DIAZYME ® X4, add Alphalase ® AFP, then add yeast
140 o
120 o
Add LAMINEX ® ( C2K or 750) and AMYLEX ® (BT2 or 5T) at 48 o C (118 o F)
100 o
80 o
0
60
120
180
240
Minutes
For more specific application recommendations, please contact your Gusmer technical sales representative.
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