WLE4100 Ultra Ferm
- Reference: WLE4100-10ML
ULTRA-FERM is a highly concentrated liquid amyloglucosidase from a selected classical strain of Aspergillus niger.
1) Reduce saccharification times.
2) To saccharify (convert into sugar) unmalted cereal brews.
3) Increase attenuation.
FUNCTION IN BEER PRODUCTION:
Brewers often wish to produce light beers. In these cases, the brewer wants controlled or complete hydrolysis of starch and dextrins into fermentable glucose. Traditional brewing methods only allow hydrolysis of 75-80% of the starch present in the cereal raw material. Ultra-Ferm amyloglucosidase enables total hydrolysis of dextrins into fermentable glucose, from all types of starch.
In the brewhouse, the recommended application rate of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the start of mashing. The optimum pH of Ultra-Ferm is between 3.5 and 5.5. Temperature should not exceed 60°C. Amyloglucosidase activity is completely destroyed when the must is kept at 85°C for 10 minutes.