Compounded enzyme preparations (glycolytic enzymes)

Principle：

It is mainly used in the production of dry beer. The amount of saccharase in the malt or the addition of saccharase can lead to a reduction in the amount of limiting dextrins in the wort and beer, improve the fermentability of the wort, and also reduce the amount of sugar in the beer, while brewing a low-sugar beer. Adding saccharase before saccharification or fermentation in beer production can increase fermentation and reduce the sugar value in beer.

Characteristics:

Temperature range: effective temperature range 40-70℃, suitable temperature range 60-65℃.

 PH range: Effective PH range 3.0-5.0, suitable PH range 4.2-4.6.

Application :

When producing dry beer, saccharase is added before saccharification or fermentation. It can also be used as a raw material of one enzyme in beer compound enzyme compounding. Recommended dosage: 0.2-0.5kg(L)/t dry malt (100,000 units).

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.

Supply Ability: