Beer making compound enzyme for saccharification process
SuBerzyme M is an optimized compound enzyme consisting of several enzymes, which can be used in the saccharification process of beer brewing to improve saccharification efficiency. It especially applies to the malt with high β-glucanase content or protein with low solubility.
Composition
| Ingredients | Activity |
| Protease | ≥12,000 U/g |
| β-glucanase | ≥1,000 U/g |
| Xylanase | ≥1,000 U/g |
| Cellulase | ≥5,000 U/g |
| α-amylase | ≥1,000 U/g |
| Food-grade corn starch | -- |
Characteristics
Effective pH range: 3.5-7.5; Optimal pH range: 5.0-6.5
Effective temperature range: 20~80℃; Optimal temperature range: 50~70℃
Benefits
- Decrease the viscosity of the wort, increase the efficiency of quality of wort and beer filtration, and decrease the dosage of diatomite;
- Decrease the turbidity of wort and beer;
- Increase the yield of the wort;
- Increase the content of α-amino nitrogen and dissolved nitrogen in the wort;
- Increase the easiness of cleaning the filters and scalders;
- Prevent turbidity, and increase the stability of the beer.
Application
The recommended dosage is 0.01%-0.03% by malt weight.
The optimal dosage should be determined according to the actual condition parameters.
Dissolve the enzyme with a small amount of water (5 to 10 fold). Add crushed malt. Within 5 to 10 minutes after starting adding the crushed malt, add the enzyme into the mash tun along with the crushed malt. Mix them well.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water for 15 minutes if contact with skin or eyes.
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Powder Form Saccharification Process Food Grade Enzymes For Beer Making Images
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