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SORGAINASE

See also : Enzymes CBS - Why and when to use enzymes

SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine.

PURPOSES

 - To increase the free amino-nitrogen content when brewing with high levels of raw sorghum.

- To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl.
   

TEMPERATURE

 Optimum 45-55°C.
   

pH EFFECT

 Optimum pH between 4,5 and 6,5.
   

APPLICATION

 Endoinase is added in the beginning of the mash.
   

SAFETY

 Powder form in plastic or cardboard drums of 25-50 kg.
   

EXAMPLE

 Effects of the addition of SORGAINASE at three levels to 100% raw sorghum during mashing with 0,2% w/w (enzyme/sorghum) of Liquamyl T and Sorgamyl respectively.

Sorgamyl
Liquamyl T
Sorgainase

Extract Yield (%)
Final Apparent Attenuation %
Total sugars (g/100 ml)*
Maltose (%)
Maltotriose (%)
Glucose (%)
Free Amino Nitrogen (ppm)*
Filtration rate
0,2% (w/w)
0,2% (w/w)
0,1% (w/w)

82,1
98,6
10,3
65,4
19,3
13,3
80
Normal
0,2% (w/w)
0,2% (w/w)
0,2% (w/w)

82,1
98,6
10,4
65,5
19,2
13,5
110
Normal
0,2% (w/w)
0,2% (w/w)
0,3% (w/w)

82,2
98,6
10,4
65,4
19,3
13,4
141
Normal

* Given for a 12°P wort
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