Still Spirits Distiller's Enzyme Alpha-Amylase

Distiller's Enzyme Alpha-amylase 12g

Using Still Spirits Distiller's Enzyme Alpha-Amylase in Alcoholic Beverage Production

Still Spirits Distiller's Enzyme Alpha-Amylase is a bacterially-derived enzyme that breaks down starch into dextrins and simple sugars.

It is used to convert starch-based materials, such as grains or vegetables, into fermentable sugars, which are then used to create alcoholic beverages, such as beer or whiskey.

The alpha-amylase enzyme is typically used in the mashing process, where the starches are converted into sugars.

This process involves heating the grains or vegetables with water to a temperature that activates the enzyme, which then begins breaking down the starch molecules into smaller, fermentable sugar molecules.

This process is important because yeast cannot directly ferment the starch molecules in grains or vegetables.

The Still Spirits Distiller's Enzyme Alpha-Amylase is designed to work at high temperatures, which makes it suitable for use in the production of distilled spirits.

It is also thermostable, meaning it can withstand high temperatures without losing its effectiveness.

  • Net Weight: 12 g
  • Sufficient for: Up to 10 kg Liquefied Starch
  • Fermentation Volume: Up To 25L
  • Temperature Tolerance 80-110°C – Optimum 95-105°C

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