Instruction:
Beer Compound Enzyme is a kind of compound enzyme which is made from high quality fungus by adopting deeply-submerged fermentation and Extraction Technologies. It has β-glucanase , Serrapetase, cellulose, xylanase,
moderate-temperature Alpha-Amylase
Function:
1.Decrease the viscosity of Wort, increase the velocity of filtration and clarity of wort.
2. Increase α- amino acid and fermentable content, finish the brewage of wort.
3. Eliminate the appearence of opacities and prolong the Self-life
4. Improve the efficiency of saccharifying.
Characteristics:
Temperature: Its favorable temperature ranges from 50°Cto55 °C Its most favorable temperature ranges from 45°C to 60°C.
PH value: Its favorable PH ranges from 4.8 to 5.5. Its most favorable PH ranges from 4.5 to 6.5
Recommended dosage: The recommended quantity is 200-500g for every ton of dry maltose. make it dissolve in the 40°C to 60°C saccharifying water before mix into mashing tun.
Apply For:
beer technics
Quality standard:
The quality conforms QB1805.2?3 standard.
The standard of certificate method :
Heavy metal: It conforms GB8451-87
Certificate of enzyme activity : It conforms QB/T1803-93
Packing: It conforms QB/T1804-93