Distiller’s Enzyme Glucoamylase

Distiller’s Enzyme Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars before the fermentation process.

Application

For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximising yield when mashing malted grains using natural, diastatic enzyme activity.

Instructions

Add enzyme to liquefied starch slurry or malted grain mash once below 65°C. Stir well, cover (or hold at 50-60°C and allow to stand for 1 hour before cooling for fermentation. Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.

Ingredients

Glucoamylase enzyme.