Alcomat Alpha AMYLASE Enzymes | Liquefaction enzyme, mashing process | Alcohol fermenting yeast, yeast distilling yeast 5ml | 3 pieces
Alcomat Alpha-Amylase Enzyme is a preparation used for liquefaction during the mashing process. It is used in the mashing process of starch liquefaction. The action of the enzyme reduces the viscosity of the mash and prepares it for the next stage, saccharification. The optimal working conditions for the enzyme are a pH value in the range of 5.5 – 5.8. The most convenient way to adjust pH in small production conditions is to add citric acid. The recommended liquefaction temperature is 83-85°C Process diagram: Gelatinization -> Liquefaction -> Saccharification enzymes should be added directly to the mash mass at a temperature of 83-85 °C. Liquefaction should take about 60 minutes. Dosage: The recommended dosage is 5 ml per 25-30 liters of mash with up to 10 kg of grain. Composition: Alpha amylase enzyme Storage: Use before expiration: Expiry date and lot number on the packaging. Store in a dry and cool place (preferably in the refrigerator). Product only for oenology, not for direct consumption.
Product Features
- Alcomat Alpha-Amylase Enzyme is a preparation used for liquefaction used in the mashing process. It is used in the mashing process of starch liquefaction. The action of the enzyme reduces the viscosity of the mash and prepares it for the next stage, saccharification.
- Composition: Alpha-amylase enzyme
- Dosage: The recommended dosage is 5 ml per 25-30 liters of mash with up to 10 kg of grain.
- Application instructions: Working range for pH: 5.26 pH, optimal: 5.55.8 pH, operating temperature range: 7689 C, optimal: 8385 C
- Quantity: 3 x 5 ml
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Returns
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