Principle：
It is an important enzyme for beer production. It is added to saccharification enzyme before saccharification or fermentation in beer production, and is usually compounded with other enzymes to be used as a compound enzyme. It can improve the production of fermentable products, reduce the viscosity of wort, improve the filtration speed, increase the yield of wort, increase the content of a-amino nitrogen, and prevent the production of turbidity.
Characteristics:
Temperature range: Effective temperature range 30-70℃, suitable temperature 50-60℃, high enzyme activity at 60-70℃ in short time (less than 30min).
PH range: effective PH range 3.5-5.5, suitable PH range 4.8-5.5.
Application :
The enzyme powder can be poured into the saccharification pot directly or dissolved in the saccharification water at 15-60℃ for 10 minutes and then mixed into the saccharification pot. It can also be compounded with other enzyme preparations to make beer compound enzyme. Suggested dosage: 200-500g/t malt, the dosage can be determined by customers through experiments according to their own process.
Product use safety and precautions:
Enzymes are protein-based substances, for sensitive people, inhalation of enzyme powder or dew drops may cause allergic reactions, too long exposure may irritate the skin, eyes and mucous membrane tissues. It is recommended to wear a mask for protection during operation. If the product is accidentally splashed on the skin or eyes, please flush with water immediately.
After each opening of the bag or bucket, if not used up, the bag should be tied tightly or the bucket lid should be screwed tightly to avoid inactivation of the effective active ingredients.
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