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IFF Danisco ® Brewing Enzymes (continued)
IFF Danisco ® Brewing Enzymes
IFF is a global leader of innovative and sustainable solutions in food, beverage, health, biosciences and sensorial experiences. Gusmer Enterprises has partnered with this iconic brand to serve the brewing industry. Traditional brewing is based on enzymes produced by malted grain. Critical enzymes developed during malting of brewer’s grains include amylases, proteases and cellulases. These same critical enzymes are available from Gusmer as IFF Danisco enzymes, giving you the tools to reduce cost, waste and energy consumption, accelerate production and achieve consistently high quality beer. Mashing Mashing converts starch to fermentable sugars through the activity of starch conversion enzymes. Starch is composed of glucose molecules linked together in a linear (amylose) or branched polymer (amylopectin). Alpha- amylases randomly hydrolyze α-1,4 glycosidic bonds in starch to produce smaller sugars and fragments of starch called dextrins that contribute to flavor, body and mouthfeel. Beta-amylases act only at the ends of starch molecules and fragments to produce maltose. Glucoamylases break off single molecules of glucose from starch molecules, dextrins and maltose.
Liquefaction & Cereal Cooking - Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing. Add to cereal cooker for faster liquefaction.
Product
Description
Benefits
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
|
|
|
Dose (kg/MT of grist)
Dose (ppm of grist)
Optimal Temperature Range
Optimal pH Range
In the cereal cooker: 0.05 - 0.50 Infusion mashing: 5
50 - 500 5000
78 - 90 °C (172 - 194 °F)
4.8 - 7.0
Application: Add to cereal cooker before cooking or into the mash.
• E cient viscosity reduction with high adjunct brewing • Allows for use of low water to grist ratio • Reduced processing costs
Thermostable α-amylase
AMYLEX ® 5T
5.4 - 8.4 |
Dose (kg/MT of grist) | Application: Add to cereal cooker before cooking or into the mash. Dose (ppm of grist) 100 - 600 50 - 200 In the cereal cooker: 0.10 - 0.60 In the mash: 0.05 - 0.20 |
Optimal Temperature Range
Optimal pH Range
70 - 90 °C (158 - 194 °F)
The branched points in amylopectin can be broken with pullulanase, a starch-debranching enzyme, allowing amylase enzymes better access to starch molecules. Cellulases break down cell wall complexes to release starch for conversion. Using specific combinations or blends of all these enzyme types, brewers can control starch conversion to increase extract, achieve target attenuations, balance carbohydrate profile and assure consistency even with varying raw material. Wort Separation & Beer Filtration Wort separation and beer filtration enzymes - xylanase, beta-glucanase, cellulase, and arabinase - break down non-starch polysaccharides that can interfere with wort separation, clog filters and bind up starch molecules. The composition and amount of cell wall material varies widely depending on degree of malt modification, the source of malt and the growing conditions from year to year. Fruited beers introduce pectin haze and filtration problems that can be prevented with the use of pectinase enzymes. Improving mash separation increases wort quality and can benefit extract yield, as well as lower energy costs. Fermentation Enhancement Proper modification of barley during conversion to malt is necessary to produce enzymes, soluble protein, simplified carbohydrates, flavor and color. The enzymes produced during malting break down the grain endosperm, a protein- starch matrix, into smaller proteins and amino acids and further release starches. Under modified or poorly modified malt lack those enzymes. Supplemental protease and peptidase enzymes increase soluble protein and free amino nitrogen (FAN) in wort for yeast to thrive. Diacetyl Control Traditional methods to reduce diacetyl require rests under warm conditions, with extended maturation times. Diacetyl rest can be shortened with enzymatic degradation of vicinal diketones (VDK’s), the precursors to diacetyl. Addition of alpha-acetolactate decarboxylase allows for shorter and more consistent maturation periods.
Thermostable α-amylase
• Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for brewers that want organic approval
AMYLEX ® BT2
Optimal pH Range | 6.1 - 6.8
Dose (ppm of grist) | 400 - 800 10 - 50
|
Dose (kg/MT of grist)
Optimal Temperature Range
70 - 90 °C (158 - 194 °F)
In the cereal cooker: 0.40 - 0.80 In the mash: 0.01 - 0.05 Application: Add to cereal cooker before cooking or into the mash.
Low temperature α-amylase
• E cient liquefaction for low temperature gelatinization starches such as barley or wheat
AMYLEX ® LT
|
|
0.40 - 0.80 |
Dose (kg/MT of grist)
Optimal Temperature Range
Optimal pH Range
Dose (ppm of grist) 400 - 800 400 - 800
45 - 63 °C (113 - 145 °F)
In the cereal cooker: 0.40 - 0.80 In the mash:
6.2 - 6.7
Application: Add to cereal cooker before cooking or into the mash.
IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to IBC totes. Contact your Gusmer representative for availability and lead times.
10 2022 - 2023 Gusmer Enterprises, Inc. Brewing Products Catalog
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerbeer.com 11
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