pH Range 4.0-6.5 Food Grade Enzymes In Beer Production

Food Grade Beer Specialized Multi-enzyme

Besthway food grade Beer Specialized Multi-enzyme is developed by Besthway Technology according to the high concentration saccharification process of beer production, with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment, which can effectively reduce wort viscosity, accelerate filtration speed, improve wort yield and saccharification effect, and moderately increase the content of α-amino nitrogen, which is conducive to the exuberant propagation of yeast and improve the quality of fermentation.

Product Functions

• It could reduce wort viscosity, increase wort clarity and improve filtration performance;
• It could increase wort yield and reduce production costs;
• It could improve saccharification production capacity and promote the increase of fermentable products;
• It could increase the content of α-amino nitrogen in wort and improve the rondin differentiation of protein in wort;
• It could improve the colloidal stability of beer and increase the batch filtration volume.

Application Scheme

• Recommended dosage is 0.02-0.05% of the dry weight of malt (i.e., 0.2-0.5kg per ton of malt), which is added at the beginning of saccharification.
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.

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pH Range 4.0-6.5 Food Grade Enzymes In Beer Production Images