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IFF Danisco ® Brewing Enzymes
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 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 in IFF brewing enzymes from Gusmer, 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.
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
“We use a high percentage of flaked adjuncts in these “hazy” IPAs. The transfers from tun to kettle were always a nightmarish 3 to 4 hours when a typical transfer takes 50 minutes. LAMINEX ® C2K has turned that around to a normal transfer of 50 minutes for a 15 bbl batch.” — Andrew Kalinoski, Assistant Brewer Sycamore Brewing - Charlotte, NC
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.
IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to drums to IBC totes. Contact your Gusmer representative for availability and lead times.
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