Attenuation & Fermentation Enzymes
Manage attenuation through starch conversion enzymes. Produce no or low alcohol beers more efficiently. Increase free amino nitrogen (FAN) from protein in the mash for improved consistent fermentations.
DIAZYME® NOLO – Transglucosidase
- Reduces wort fermentability in the mash
- Provides body to low alcohol beers
- Increases beer throughput, in combination with a dealcoholization process
- Application: Add directly to mash or right after.
DIAZYME® 87 – Glucoamylase
- Efficient blend of glucoamylases to maximize starch conversion
- Lower residual starch
- Achieve highly attenuated beers (RDF >87%) in less time and with lower doses compared to similar enzyme activities.
- Application: Add at mashing or right after.
DIAZYME® X4 – Glucoamylase
- Maximize hydrolyses of starch into fermentable sugars
- Achieve RDF > 83%
- Minimizes residual carbohydrates
- Application: Add directly to mash or right after at mashing in.
DIAZYME® TGA MASH – Glucoamylase
- Maximize starch conversion
- Minimize residual carbohydrates
- Provides a high degree of attenuation
- Suitable for application in mash or at fermenter
- Application: Add directly to mash or right after at mashing in.
DIAZYME® FA – Fungal α-amylase
- Increase fermentable carbohydrates, mainly maltose
- Assists in removing haze due to residual starch
- Improves attenuation and fermentation rate
- Application: Add to cold wort when temperature cools to below 60 °C (140 °F) before or with pitching of yeast or during fermentation.
ALPHALASE® THP – Thermostable neutral protease
- Increase FAN levels for optimal fermentation performance
- Allows for high adjunct inclusion to mash
- Ideal for high temperture applications
- Application: Add directly to mash or right after at mashing in.
ALPHALASE® NP – Neutral protease
- Increase FAN levels
- Allows for high adjunct inclusion to mash
- Application: Add directly to mash or right after at mashing in.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.