Compound Brewing Enzyme Preparation (Beer Complex Enzyme)

This compound brewing enzyme preparation is a highly efficient, multi-component enzyme system specifically developed for use in the beer saccharification process. It is formulated through advanced submerged liquid fermentation and refined extraction techniques, combining multiple high-performance enzymes selected for their stability, activity, and synergistic functionality.

Designed to optimize mash conversion, this product works by targeting key substrates in malt, including starches, non-starch polysaccharides, and proteins. Through coordinated enzymatic action, it significantly reduces mash viscosity, improving lautering performance and minimizing filtration challenges commonly associated with high-viscosity wort systems. This leads to smoother processing, improved throughput, and more consistent production outcomes.

The enzyme components in this product are designed to match the high-temperature requirements of the saccharification process, maintaining high enzymatic activity in the 60–70°C temperature range.

Työolot

This product demonstrates excellent adaptability across a broad range of brewing conditions:

• Optimal temperature range: 40°C – 62°C
• Optimal pH range: 4.5 – 6.0

This product has a wide temperature and pH adaptability range, maintaining high activity at 40°C–62°C and pH 4.5–6.0. In addition, the product is inactivated during wort boiling, so no active enzymes remain during fermentation or in the final beer.

Applications & Benefits

• Viscosity Reduction: Efficiently lowers mash viscosity, improving wort separation, increasing filtration speed, and enhancing clarity.
• Improved Saccharification Efficiency: Promotes more complete conversion of raw materials, increasing fermentable sugar yield and overall brewing efficiency.
• Enhanced Filtration Performance: Optimizes membrane filtration processes in modern brewing systems, extending membrane lifespan and reducing operational costs.
• Protein Optimization: Improves protein breakdown, enhances free amino nitrogen (FAN) levels, and contributes to better yeast nutrition and fermentation performance.
• Colloidal Stability Improvement: Supports improved stability in the final beer, reducing haze formation and enhancing product quality.

Ulkonäkö

Vaaleankeltainen jauhe

Recommended Dosage & Usage

For saccharification applications, the recommended dosage is 0.02% – 0.05% of total malt weight (equivalent to 0.2 – 0.5 kg per ton of malt). The enzyme should be added at the beginning of the saccharification stage to ensure optimal performance.

Due to variations in raw materials, brewing processes, and equipment configurations, it is recommended to conduct preliminary trials to determine the optimal dosage for specific production conditions.

Turvallisuustiedot

Enzymes are protein-based materials. Exposure to enzyme dust or aerosols may cause allergic reactions in sensitive individuals. Prolonged or repeated contact may irritate the skin, eyes, or respiratory system.

To ensure safe handling, it is recommended to use appropriate personal protective equipment (PPE), including gloves, protective clothing, and eye or face protection. Avoid generating dust during handling and ensure adequate ventilation in the working area.

Pakkaaminen ja varastointi

• Packaging: Supplied in 1 kg/pussi, suljettu elintarvikekäyttöön sopiva alumiinifoliopussi. Huomaa, että tuotekuva on vain havainnollistava. Todellinen pakkaus voi poiketa kuvasta.
• Store in a cool, dry, and well-ventilated environment, protected from direct light
• Keep tightly sealed in original packaging to maintain activity
• Säilyvyysaika: 12 kuukautta suositelluissa olosuhteissa säilytettynä.