Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucosidase
- Technologies
Features & Benefits
- Food Ingredients Features
- Purposes
- Production of glucose syrups.
- Increase of wort fermentability (apparent attenuation limit); some 25% of the total carbohydrate of wort is unfermentable.
- The addition of Glucosylase to the fermenter converts the unfermentable dextrins to glucose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention.
- At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material.
Applications & Uses
- Markets
- Applications
- Application
- Glucosylase may be added in the brewhouse at mashing-in, however as the normal mash pH (around 5.7) is far from the Glucosylase optimum pH (around 4.5) and as the alpha-1,6 linkages are hydrolyzed slowly we recommend to help Glucosylase by adding Desatase (alpha-1,6 debranching enzyme, see Desatase technical leaflet).
- In this case we can achieve apparent attenuations of 90-95%.
- The enzymes are destroyed during wort boiling and no active enzymes are found in final beer.
- Care must be taken if the yeast strain is sensitive to glucose as far as the later uptake of maltose is concerned.
- In this case, we recommend to substitute glucose releasing Glucosylase by the maltose releasing Maltosylase (see Maltosylase technical leaflet).
- Glucosylase may be added at the start of fermentation, in this case the more favorable pH and the longer contact period (around 7 days) allow to reach an apparent attenuation higher than 100%.
- If the yeast strain is sensitive to glucose as far as the later uptake of maltose is concerned Glucosylase may be added at the end of the primary fermentation.
- The fermentation will restart and will be achieved in 2-3 days reaching an apparent attenuation higher than 100%.
- The use of some Desatase since the start of primary fermentation will significantly reduce the second fermentation period.
- Another possibility to avoid the glucose sensitivity of some yeast strains is to replace in the fermenter the glucose releasing Glucosylase by the maltose releasing Maltosylase associated with the alpha-1,6 debranching Desatase.
- The use of the two last enzymes also allows to reach an apparent attenuation higher than 100% (see their respective technical leaflets) during fermentation.
- As Glucosylase is not inactivated during normal beer pasteurization the use of Glucosylase during fermentation will result in the presence of active Glucosylase in the finished beer.
- This in itself is not a problem if there is no substrate left in the beer for amyloglucosidase to break down (apparent attenuation has to be higher than 100%).
- Further great care should be taken not to mix amyloglucosidase treated beer during fermentation with non-treated beer at any stage after termination of fermentation processes.
- Rates
- At mashing-in 1-3 liter per ton of grist.
- At start of fermentation 3 to 5 ml per hl beer.
- Activity
- 300 AU/ml. One unit of amyloglucosidase activity is the quantity of enzyme which produces 1 mg of dextrose in one minute from hydrolyzed starch under assay conditions of pH 4.3 and 60°C.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Temperature | 60 - 70 | °C | - |
| Optimum pH Value | 3.5 - 6 | - | - |
Safety & Health
- Safety
Glucosylase is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for molds.
Packaging & Availability
- Packaging Type
- Availability
Glucosylase is avalaible in polypropylene drums of 30 kg.
Storage & Handling
- Storage
The declared activity of the product is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.