View Table of Contents IFF Danisco ® Distilling Enzymes (continued) Fermentation Enhancement FERMENTATION ENHANCEMENT Increases free amino nitrogen (FAN) from protein in the mash for improved fermentation. ALPHALASE ® THP Thermostable neutral protease • Heat stable, ideal for cereal cooker • Increase FAN for improved and consistent fermentations • Reduce fermentation time Application: Add to cook or mash. ALPHALASE ® AFP Acidic fungal endopeptidase
• Enables hydrolysis of hard to hydrolyze starch to increase alcohol yields • Increase FAN, amino acids, and peptides for improved yeast vitality • Increase fermentation rates
Application: Add to cooled mash in fermenter before or during pitching of yeast.
Dose Rate (kg/MT of grist)
Enzyme Name
Optimal Temp Range
Optimal pH Range
66 - 80° C (151 - 176° F) 48 - 75° C (118 - 167° F)
ALPHALASE ® THP
1.0 - 3.0
6.0 - 8.9
ALPHALASE ® AFP
0.25 - 1.50
3.1 - 4.3
Basic Whiskey Mashing Profile The diagram below shows a basic overview of a whiskey mashing profile – heating, holding, and cooling – along with points of enzyme addition during the grain mashing process. • The enzyme addition points, temperatures and holding periods shown are intended to maximize the capabilities of the enzymes for liquefaction, viscosity reduction and starch conversion. • The mashing profile should be optimized for a specific grain bill or starch source for the best enzyme performance. • Temperature, pH range, hold times and dose rates should be improved to obtain the best enzyme performance.
Heat to 85 o C (185 o F) and hold for up to 90 minutes
200 o
180 o
Cool to 154 o F (68 o C) and add DIAZYME ® (87, X4, SSF, or SSF2)
160 o
Ramp to starch gelatinization temperature
Cool to fermentation temperature and and if using DIAZYME ® (87 or X4) add ALPHALASE ® AFP, then yeast
140 o
120 o
Add LAMINEX ® ( C2K or 750) and AMYLEX ® (6T or BT2) at 118 o F (48 o C). Add ALPHALASE ® THP.
100 o
80 o
0
60
120
180
240
For more specific application recommendations, please contact your Gusmer technical sales representative. Minutes
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