Beer making compound enzyme for saccharification process

SuBerzyme M is an optimized compound enzyme consisting of several enzymes, which can be used in the saccharification process of beer brewing to improve saccharification efficiency. It especially applies to the malt with high β-glucanase content or protein with low solubility. 

Composition

Characteristics 

Effective pH range: 3.5-7.5; Optimal pH range: 5.0-6.5

Effective temperature range: 20~80℃; Optimal temperature range: 50~70℃

Benefits 

- Decrease the viscosity of the wort, increase the efficiency of quality of wort and beer filtration, and decrease the dosage of diatomite;

- Decrease the turbidity of wort and beer;

- Increase the yield of the wort;

- Increase the content of α-amino nitrogen and dissolved nitrogen in the wort;

- Increase the easiness of cleaning the filters and scalders;

- Prevent turbidity, and increase the stability of the beer. 

Application

The recommended dosage is 0.01%-0.03% by malt weight.

The optimal dosage should be determined according to the actual condition parameters.

Dissolve the enzyme with a small amount of water (5 to 10 fold). Add crushed malt. Within 5 to 10 minutes after starting adding the crushed malt, add the enzyme into the mash tun along with the crushed malt. Mix them well. 

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.

Shelf-life

12 months at room temperature (25℃).

Safety

Avoid inhaling enzyme powder. Rinse immediately with water for 15 minutes if contact with skin or eyes.