β-Glucanase powder for brewing

 PRODUCT DESCRIPTION

The β-glucanase preparation is produced by submerged fermentation of a finely selectedTrichoderma reesei strain followed by purification, drying and formulation. The preparation contains mainly β-glucanase  but also other beneficial side activities like cellulase, xylanase and pentosan degrading enzymes.

β-glucan is a long chain of β-1,3- and β-1,4- linked glucoses. 90% of β-glucans in barley have this configuration. During malting abundant native β-glucanases developed but lost most of their activities during kilning due to heat instability. External enzymes will make up for the gap with the aboriginal counterparts, resulting in satisfactory brewing.

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

 BENEFITS

lReduce wort viscosity and speed up wort filtration;
lReduce risk of β-glucan haze in beer and related carbohydrates;
lIncrease extract yield;
lImprove brewhouse efficiency.

The recommended dosage is 0.01-0.06%, added at mashing-in. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.