Modification Enzymes
Modification Enzymes
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.
Fermentation Enhancement – Increase free amino nitrogen (FAN) from protein in the mash for improved consistent fermentations.
ALPHALASE® NP – Protease
- Increase soluble proteins and FAN levels for optimal fermentation performance
- Allows for high adjunct inclusion to mash and the use of under modified malt
- Application: Add directly to mash or right after at mashing in.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.