MAXIFERM
MAXIFERM is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units.
PURPOSES |
To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase (see TABLE 1). |
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TEMPERATURE |
Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2). |
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pH EFFECT |
Optimum pH between 5,0 and 6,0. |
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RATES |
1 to 5 liters of MAXIFERM for 1 ton of raw material. |
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APPLICATION |
- MAXIFERM may be added in the beginning of the mash.
- MAXIFERM may also be added in the fermenter. |
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ACTIVITY |
2000 PU/g and 2000 MU/g. |
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AVAILABILITY |
Liquid form in polypropylene drums of 30 kg. |
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SAFETY |
MAXIFERM 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. |
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STORAGE |
The declared activity of MAXIFERM is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C. |
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TABLE 1 |
Decrease of malt quantity used to produce a 4.5% v/v alcool beer by addition of MAXIFERM in the fermentor.
Alcool per cent
Original gravity °Plato
Malt involved in kg/Hl |
All Malt Mash
4.5% v/v
11
14.50
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All Malt Mash with
MAXIFERM
0.1% w/w malt
4.5% v/v
8
10.50
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TABLE 2 |
Residual enzyme activity in beer after pasteurization.
Residual enzyme activity % |
Enzyme Type
Amyloglucosidase
Maxiferm |
After 7 days
(end of fermentation)
100
40
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After 30 days
(end of maturation)
100
Nil
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Pasteurization
Half-life of enzyme
at 60°C
60 min
1 min |
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Our technical advice on the uses of our materials is given without obligation.
The buyer is responsible for the application and processing of our products, and he is also liable for observing any third party rights.