Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Maltogenic Amylase
- Technologies
Features & Benefits
- Food Ingredients Features
- Purposes
- To increase the brewery extract yield when mashing raw and/or malted sorghum using a conventional brewing house and process.
- To increase the final apparent attenuation of the wort resulting from raw and/or malted sorghum mashing.
- To increase the total sugars content.
- To improve the sugar profile increasing the ratio maltose/glucose.
Applications & Uses
- Markets
- Applications
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Temperature | 60 - 65 | °C | — |
| Optimum pH Value | 4.5 - 6.5 | — | — |
Technical Details & Test Data
- Technical Data
Example 1:
Variety Fara Fara SK 5912 Sorgamyl 0.05 % w/w Without 0.05 % w/w Without Extract Yield (%) 87.4 65.2 87.1 62.1 Final Apparent Attenuation (%) 87.1 62.1 88.6 57.4 Total Sugars (g/100 ml) (Given for a 12°P Wort) 9.1 6.4 9.3 5.9 Maltose () 48.4 37.9 51.4 36.4 Glucose (%) 17.9 39 13.2 42.9 Free Amino Nitrogen (ppm) 260 260 200 200 Filtration Rate Normal Slow Normal Slow - Effects of the addition of Sorgamyl (0.05% w/w) to two samples of malted sorghum during mashing. The samples are two well-known Nigerian varieties.
- As shown in Example 1, using malted sorghum, Sorgamyl (0.05% w/w) allows to obtain with a short conventional mashing process (maximum 2 hours) a wort composition similar or better than a common malt wort.
- The free amino nitrogen level and the filtration rate are a function of the malting process but the filtration rate can be enhanced by the use of Sorgamyl.
- Maltose concentration can be increased using greater amounts of Sorgamyl.
- 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.
Example 2:
- Effects of the addition of Sorgamyl and a liquefying enzyme (Liquamyl) at two levels to 100% raw sorghum during mashing (same mashing process as for example 1).
Sorgamyl 0.2% (w/w) Liquamyl T 0.05% (w/w) 0.2% (w/w) 0.2% (w/w) Sorgainase 0.05% (w/w) 0.2% (w/w) 0.3% (w/w) Extract Yield (%) 78.8 80.9 82.1 Final Apparent Attenuation % 81.1 98.5 98.6 Total sugars (g/100 ml)* 8.1 10.5 10.4 Maltose (%) 52.5 65.3 65.4 Maltotriose (%) 43 19.6 19.3 Glucose (%) 3.7 13.1 13.5 Kolbach 17.6 17.6 28.3 Free Amino Nitrogen (ppm) (Given for a 12°P Wort) 30 30 141 Filtration rate Normal Normal Normal - Raw sorghum does not give the required free amino level for the fermentation.
- It can be adjusted using Sorgainase.