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.
- 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).
- Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2).
- Optimum pH between 5,0 and 6,0.
- 1 to 5 liters of MAXIFERM for 1 ton of raw material.
- MAXIFERM may be added in the beginning of the mash.
- MAXIFERM may also be added in the fermenter.
- 2000 PU/g and 2000 MU/g.
- Liquid form in polypropylene drums of 30 kg.
- 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.
- 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.
- 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
|All Malt Mash with MAXIFERM 0.1% w/wmalt4.5% v/v
- Residual enzyme activity in beer after pasteurization.
Residual enzyme activity %
|After 7 days
(end of fermentation)100
|After 30 days
(end of maturation)100
Half-life of enzyme at 60°C60 min