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IFF Danisco ® Distilling Enzymes
Traditional brewing and distilling rely on the enzymes produced by malted grains to convert starch into fermentable sugars. Some of the critical enzymes developed during malting are amylases, proteases, and cellulase. These same enzyme activities are available as IFF distilling enzymes from Gusmer. IFF is an industry leader in food, beverage, health, biosciences and sensorial experiences, science and creativity meet to create essential solutions for a better world. Gusmer Enterprises is proud to partner with an iconic brand to serve the distilling industry. Today, enzymes are used by distillers to improve process ef ciency, increase alcohol yield, enhance fermentation, and to maintain overall quality and assure brand consistency. With enzymes, distillers can make use of locally produced grains and alternative raw materials to create unique, single-grain and alternative spirits. They are fundamental tools for consistently producing high quality spirits. Liquefaction Mashing is the first step in processing starch-containing grains to alcohol. When milled grain is added to water and heated, the starch in the grain gelatinizes
making it available to enzymes, but with a dramatic increase in viscosity. During liquefaction , mash viscosity is reduced by alpha-amylase enzyme activity that breaks down starch molecules to produce water-soluble dextrin fragments and maltose. Viscosity Reducing Enzymes Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down the non-starch components of grains to release more starch for conversion and reduce mash viscosity. Saccharification Water-soluble fragments of starch called dextrins are unfermentable carbohydrates that must be broken down even further in saccharification to produce fermentable sugars. Glucoamylase enzymes break off single molecules of highly fermentable glucose from starch molecules, dextrins and maltose. Fermentation Enhancement Fermentation enhancement enzymes, protease and peptidase, aid the breakdown of grain endosperm, a protein-starch matrix, into smaller proteins and amino acids releasing starch for conversion and providing additional amino acid nutrients in the wash for yeast to thrive. When using specific combinations or blends of all these enzymes, a distiller can reduce mash viscosity, increase extract, produce more fermentable sugars and assure consistency even with varying raw material. DuPont distilling enzymes from Gusmer supply these key enzyme activities and provide the tools to reduce cost, waste and energy consumption, accelerate production and achieve consistently high quality spirits. IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to drums to IBC totes. Contact your Gusmer representative on availability and lead times. Enzymes are proteins that act as catalysts to promote chemical reactions. Very small amounts of an enzyme can cause a significant, but specific change in a large amount of material. Enzymes act more slowly at lower temperatures and are permanently denatured by high temperatures. Process temperature, pH and enzyme additions must be controlled for optimum results. The DuPont Authorized Distributor Logo and the DuPont Oval are trademarks or registered trademarks of affiliates of DuPont de Nemours, Inc., used under license by Gusmer Enterprises, Inc.
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