PURPOSES |
To increase the malt diastasic power by enhancing the malt native ß-amylase action. To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable. The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material. |
TEMPERATURE |
Optimum 55-60°C. The enzymatic components are deactivated in beer (pH 4,2) after 1-2 Pasteurisation Unit. |
pH EFFECT |
Optimum pH between 5,5 and 6,0. |
RATES |
1 to 3 liters of Desatase for 1 ton of raw material. |
APPLICATION |
DESATASE may be added in the beginning of the mash. It can be used alone to enhance the malt native ß-amylase action by hydrolysing the alpha-1,6 linkages of amylopectin. Or it can be used in combination with Glucosylase or Maltosylase (see their respective technical leaflets) DESATASE may also be added to the fermenter in association with a maltogenic enzyme like Maltosylase. Both enzymes preparations are inactivated after 1-2 Pasteurisation Unit. |
ACTIVITY |
2000 DU/g. |
AVAILABILITY |
Liquid form in polypropylene drums of 30 kg. |
SAFETY |
DESATASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. |
STORAGE |
The declared activity of DESATASE is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C. |