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IFF Danisco ® and BioSelect ® Enzymes for Cider & Hard Seltzer
Enzymes are widely used in apple and pear juice processing and in cider production to improve product quality, yield, and to ease processing. Macerating enzymes are added to fruit for improved juice extraction and press efficiencies. Pectinases and glucoamylases are used in juice and cider to increase settling and to improve filtration and clarification. Hard seltzer bases derived from malt and grains can also use the same enzymes offered in brewing to help reduce cost, waste and energy consumption, and achieve consistent quality. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes for cider production. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.
Enzymes for Cider FRUIT MACERATION BioSelect ® Noir Classic Pectinase, microgranulate PEKTOZYME TM Mash Classic Pectinase LAMINEX ® Super 3G Classic β-glucanase, xylanase JUICE CLARIFICATION BioSelect ® Clear Classic Pectinase, microgranulate PEKTOZYME TM Clear Classic Pectinase DIAZYME ® X4 Classic Glucoamylase
• Increase juice yields • Use for purees or fresh fruit • Break down cell walls for easier juice release
• Achieve quick depectinization to reduce viscosity and ease filtration • Robust starch degradation to prevent haze and improve clarity • Increase settling
Enzymes for Hard Seltzer MASHING & CEREAL COOKING AMYLEX ® 6T Thermostable α-amylase
• Best in class at lower doses • Rapid viscosity reduction at low & broad pH ranges
ATTENUATION CONTROL DIAZYME ® 87 Glucoamylase blend DIACETYL CONTROL ALPHALASE ® Advance 4000 α-acetolactate decarboxylase
• Glucoamylase blend for best in class performance • Achieve RDF > 87%
• Shorten or eliminate diacetyl rest • Optimize capacity and reduce processing times
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