Attenuation & Fermentation Enzymes

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.