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IFF Danisco ® Brewing Enzymes (continued)
IFF Danisco ® Hard Seltzer Enzymes
Raw Material Optimization - Enables the use of difficult and gluten-free grains or significant levels of adjuncts. Achieve high performance brewing with locally available raw materials.
Product
Description
Benefits
α-acetolactate decarboxylase ALPHALASE ® Advance 4000 Diacetyl Control - Manage diacetyl by eliminating the precursors of vicinal diketones (VDK’s). • Shorten or eliminate diacetyl rest • Keep diacetyl levels below the avor threshold • Optimize capacity and reduce processing times
Product
Description
Benefits
α-amylase, β-glucanase & protease • Better cost in use
ALPHALASE ® AP4
• Higher and more consistent brewhouse yields • Sustainability with use of local grains
Attenuation Control - Obtain higher RDFs with the use of starch conversion enzymes.
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• Blend of 3 glucoamylases for best in class performance • Achieve RDF > 87% • Lower residual carbohydrates • Maximize starch conversion • Provides a high degree of attenuation • Suitable for application in mash or in the fermenter
Dose (kg/MT of grist) In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0
Optimal Temperature Range 48 - 82 °C (118 - 180 °F)
Optimal pH Range 4.6 - 7.2
Dose (ppm of grist) 100 - 500 1000 - 2000
Glucoamylase
DIAZYME ® 87
Application: Add to mash at mashing in or right after.
Glucoamylase
DIAZYME ® TGA MASH
α-amylase, β-glucanase & protease • Allows for high barley brewing (up to 60%) • Fast liquefaction at low water to grist ratio • Provides consistent levels of FAN
ALPHALASE ® AP3
Liquefaction & Cereal Cooking - Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing.
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Dose (kg/MT of grist) In the cereal cooker: 0.1 - 0.5 In the mash: 1.0 - 2.0
Optimal Temperature Range 34 - 90 °C (93 - 194 °F)
Optimal pH Range 4.3 - 7.5
Dose (ppm of grist) 100 - 500 1000 - 2000
Thermostable α-amylase
• High thermotolerance for broad operating conditions • Rapid viscosity reduction at low & broad pH ranges • Performs well at low water to grist ratio
AMYLEX ® 6T
Application: Add to mash at mashing in or right after.
Diacetyl Control - Manage diacetyl by eliminating the precursors of vicinal diketones (VDK’s).
IFF Danisco ® and BioSelect TM Cider Enzymes
Product
Description
Benefits
α-acetolactate decarboxylase
• Shorten or eliminate diacetyl rest • Keep diacetyl levels below the avor threshold • Optimize capacity and reduce processing times
ALPHALASE ® Advance 4000
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. Traditional French and English ciders that are produced with the keeving process use pectin methylesterase (PME) to form the chapeau brun necessary for a naturally sweetened cider. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.
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0.5 - 1.0 |
Dose (g/hL of wort)
Optimal Temperature Range 25 - 50 °C (77 - 122 °F)
Optimal pH Range 4.4 - 7.5
Dose (ppm) 5 - 10
In the fermenter:
Application: Add to cooled wort before pitching yeast.
Gusmer Brewing Enzyme Webinar: Effects of Drought and Heat on Barley and Malt
Product
Description
Benefits
Maceration
Pectinase, microgranulate Pectinase
BioSelect ® Noir PEKTOZYME TM Mash LAMINEX ® BG2
• Break down cell walls for easier juice release • Increase juice yields • Use for purees or fresh fruit
View this complimentary webinar on the effects of drought and heat on barley and the impacts on malt quality, presented by Andrew Fratianni, the Senior Applications Specialist for Brewing & Distilling Enzymes at IFF. This informative video identifies enzyme solutions available when working with impacted malt. Presentation notes available for download.
Cellulase
Clarification
Pectinase, microgranulate Pectinase
BioSelect ® Clear PEKTOZYME TM Clear DIAZYME ® X4
• Prevent haze and improve clarity • Reduce juice viscosity for easier ltration • Increase settling
Glucoamylase
Keeving
• Use in Keeving process • Assists in the formation of the chapeau brun
Pectin methylesterase
PEKTOZYME TM Firm
14 2022 - 2023 Gusmer Enterprises, Inc. Brewing Products Catalog
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 15
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