ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 14
ENZYMES
E
nzymes such as amylases, proteases, and cellulases play a crucial role in brewing and distilling and are typically
produced naturally by the malted grain. Proactively adding the appropriate high quality enzymes during
production can speed up the process while lowering costs, saving energy, and reducing waste. ATPGroup’s range
of enzymes tackles many of the challenges of brewing and distilling and is produced with the discerning beermaker
and distiller in mind.
ADJUNCT BREWING
Adjunct brewing is when a brewer uses grains such as corn, rice, or any grain other than malted barley. These grains need to
be both “gelatinized” and “liquefied” with heat, water, and enzymes before being added to the main mash. Use of heat-stable
alpha amylase (HSAA) allows for the production of more extract and the reduction of wort viscosity. This in turn allows for faster
lautering and increased extract yield per pound of grain used.
DIACETYL PREVENTION
During fermentation, yeast secrete the flavor-active compounds diacetyl and pentanedione, which are collectively known as
“vicinal diketones” (VDK). Diacetyl is the most important of these flavor compounds and is critical in lager beers, where it is
considered a defect. Brewers must typically wait for the fermenting yeast to remetabolize the VDK to an acceptable level.
This period is called the “diacetyl rest” and can add 48–72 hours to the residency time in tank. Controlling or eliminating the
production of these precursors enzymatically with acetolactate decarboxylase (ALDC) helps decrease cycle time and ensures
the flavor stability of the resulting product.
INCREASE FERMENTABILITY
To make a “light” or “low calorie” beer, more of the sugar that would usually remain in the beer is fermented to lower the
calories or lighten the body of the beer. Employing glucoamylase (GA) breaks down the complex (unfermentable) sugars into
simple sugars, which are then fermented completely, leaving very minimal to no real extract in the final beer. Zyme-O-GA600
allows this to happened and when used produces extremely fermentable wort, allowing the brewer to tailor how “light” the
beer needs to be.
PECTIN REMOVAL
Brewers like to add whole fruit, fruit juice, or aseptic puree to their beer to get fruit flavors, but fruit contains pectin which must
be degraded for a clear product. Without the removal of pectin, the product is harder to clarify, will present difficulties during
filtration/clarification, and will eventually form a permanent haze when packaged. Pectinases remove these obstacles without
interfering with the fruit flavor or visual properties of the product.
AROMA ENHANCEMENT
Brewers add dry hops to their beers in the ageing tank to enhance the aroma and flavor of their products. Yeast produces the
enzyme Beta-glucosidase that cleaves a non-aromatic component of hops Linalyl Glycoside into a fermentable sugar (Glucose)
and an aromatic hop oil (Linalool). Linalool enhances lavender, citrus and floral notes in beer.
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