Modification Enzymes

Modification of malt describes the breakdown of grain endosperm, a protein-starch matrix, into smaller proteins and amino acids and further release of starches. Protease and peptidase enzymes accomplish this and provide sufficient amino acid nutrients in the wort for yeast to thrive.

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®

ALPHALASE® NP

Non-GM derived neutral protease for optimal fermentation performance.

• Increase soluble proteins and FAN levels
• Allows for high adjunct inclusion to mash and the use of under modified malt
  Application:  Add directly or right after to mash at mashing in.