Xylanase enzyme used in beer brewing for reducing wort viscosity XY22L
Xylanase is made from Trichoderma reesei through cultivation and extraction technique. This product contains abundant xylanase, which can catalyze the xylan in plants efficiently into low molecular material, such as xylose etc., so as to release the protein and sugar in plants adequately.
|Declared Activity||22000 u/g|
|Production Organism||Trichoderma reesei|
|Color||Snuff color ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
DEFINITION OF UNIT : 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0.
|ITEMS||Lower Limit||Upper Limit|
|Total viable count||50,000 CFU/g|
|Coliform Bacteria||30 CFU/g|
|Escherichia coli||10 CFU/g 3 MPN/g|
• Consistent and high speed of wort filtration • Reduces risk of haze in beer origin from arabinoxylans and related carbohydrates • Higher extract yield • High utilization of beer filtration equipment and high brewhouse capacity
The recommended dosage is 0.1-0.3L of the enzyme preparation per ton of total raw materials, added at mashing-in. However, the optimal dosage depends on the composition of the raw materials and the specific process parameters and should be determined by testing different dosages at the brewery.
PACKAGE DAN STORAGE
* Package：25kgs/drum; 1,125kgs/drum. * Storage： Keep sealed in a dry and cool place and avoid direct sunlight. * Shelf life: 12 months in a dry and cool place.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.