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BREWING AND MALTING
ENZYMES
Brewing is a process involving conversion of starch in to simple
sugars for further conversion in alcohol and carbon dioxide. Brewing
has always been an enzymatically driven process. Endogenous enzymes
in the malted barley convert starch to fermentable sugars which are
utilized to produce alcohol. Enzymes are added to improve this
starch conversion in some barley malts.
A high NSP containing cereals like unmalted barley, wheat rye, etc.,
when used in the beverage industry creates problem of high viscosity
in the mash that leads to slow filtration rate and more rejections.
To overcome the problem of such adjuncts containing high NSPs Lumis
Biotech offers enzyme complexes of Xylanase, Cellulase and Glucanase
or tailor made enzyme for breakdown of these cellulosic materials
aiding to reduce the viscosity for higher extraction yields. In
addition to above we also provide protease enzyme used for
hydrolysis of protein (neutral protease) to increase the (later)
fermentation rate, particularly in the production of high-gravity
beer, where extra protein is added. Papain is used in the later
post-fermentation stages of beer-making to prevent the occurrence of
protein- and tannin-containing ‘chill-haze’ otherwise formed on
cooling the beer.
LumiBrew HT
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Heat Stable Alpha
Amylase for adjunct liquefaction at high temperature. |
LumiBrew MT
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Alpha Amylase for
starch conversion at medium temperature. |
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