Attenuation & Fermentation Optimization Enzymes

Attenuation Control – Produce highly attenuated beers time after time, with the use of starch conversion enzymes.
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® P10 – Pullulanase

• Improves attenuation by de-branching amylopectin
• Increases fermentable carbohydrates with low impact on sugar composition
• Use with DIAZYME® X4 or DIAZYME® TGA MASH for increased RDF
• Application: Add to mash at mashing in or right after for attenuation improvement. If using at the fermenter, add with DIAZYME® FA for RDF improvement. Use at temperatures below 65 °C (149 °F).

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. Add in conjunction with DIAZYME® P10 for RDF improvement.

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.