Still Spirits Distillers Enzyme Glucoamylase 12g
A distilling enzyme commonly used during mashing to break down polysaccharides into fermentable sugars.
Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars. All grain brewers and distillers can utilise glucoamylase to increase conversion during the mash, increase brewhouse efficiency, improve flavour and increase fermentation and mash speed.
Crafted to perfection, our glucoamylase offers unparalleled efficiency and reliability, providing distillers with a powerful tool to enhance their production of high-quality spirits.
Benefits:
Increased fermentability: Glucoamylase facilitates the breakdown of complex sugars into fermentable glucose, leaving less unfermentable sugars in the mash. This results in higher fermentability and therefore increased alcohol yields.
Increased fermentation speed: With its potent enzymatic activity, glucoamylase accelerates the conversion of dextrins into more fermentable sugars, significantly reducing fermentation times.
Enhanced Flavor Profile: By effectively breaking down starches, our glucoamylase enzyme promotes a cleaner fermentation, minimizing the presence of residual sugars and unwanted by-products. This results in spirits with a purer taste profile, allowing the natural flavors of the base ingredients to shine through.
Instructions:
Sufficient for treatment of up to 7.5 kg (16.5 lb) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).
1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C (149°F).
2. Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before cooling for fermentation.
Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.
Ingredients: Dextrose monohydrate, glucoamylase enzyme.