Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Purposes
- To increase the free amino-nitrogen content when brewing with high levels of raw sorghum.
- To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum.
- The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavor imparted to the beer by malted sorghum.
- The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Temperature | 45 - 55 | °C | - |
| Optimum pH Value | 4.5 - 6.5 | - | - |
Technical Details & Test Data
- Technical Data
- Effects of the addition of Sorgainase at three levels to 100% raw sorghum during mashing with 0,2% w/w (enzyme/sorghum) of Liquamyl T and Sorgamyl respectively.
Sorgamyl 0.2% (w/w) 0.2% (w/w) 0.2% (w/w) Liquamyl T 0.2% (w/w) 0.2% (w/w) 0.2% (w/w) Sorgainase 0.1% (w/w) 0.2% (w/w) 0.3% (w/w) Extract Yield (%) 82.1 82.1 82.2 Final Apparent Attenuation % 98.6 98.6 98.6 Total sugars (g/100 ml)* 10.3 10.4 10.4 Maltose (%) 65.4 65.5 65.4 Maltotriose (%) 19.3 19.2 19.3 Glucose (%) 13.3 13.5 13.4 Free Amino Nitrogen (ppm)* 80 110 141 Filtration rate Normal Normal Normal * Given for a 12°P wort
Packaging & Availability
- Availability
In plastic or cardboard drums of 25-50 kg.