ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 15
ENZYMES
In order for the starch in grains to be broken down into sugar, the starch must be made available to enzymes by mixing
milled grains with water and then heating the mixture to a specific temperature at which the starch dissolves (this
process is known as “gelatinization”). The appropriate enzyme (HSAA) is then added to divide the starch molecules
into smaller starch and sugar molecules known as dextrins (sugar molecules) in a process called “liquefaction”. The
dextrins must be further degraded by enzymes (GA) in a process called “saccharification,” so that the sugar molecules
are small enough for the yeast to consume.
CHILL HAZE CONTROL
Chill haze in beer is primarily due to the interaction of sensitive proteins with tannoids (protein haze) and to a lesser
extent can be caused by the presence of high-molecular-weight dextrins (starch haze). Haze can be controlled
enzymatically with the following methods:
• Papain has been used for many years effectively to prevent protein haze but has the negative side effect of
attacking beer foam proteins along with haze proteins. It is inactivated by pasteurization.
• Fungyl Amylase has been used at low levels to effectively hydrolyze excess dextrins without significantly
increasing the available sugar content in the finished beer. It must be inactivated by pasteurization.
• Proline Specific Endo Proteases specifically attack the amino acid proline. Sensitive proteins have a high
concentration of proline and glutamine. This enzyme is extremely stable and has shown resistance to
inactivation by pasteurization.
• Acid-Stable Exo-Endo Protease is a class of enzyme that attacks haze sensitive proteins with great specificity.
These enzymes are deactivated by pasteurization, making them more controllable versus proline-specific
endo protease.
CONTROL OF UNWANTED BACTERIA
In brewing & cider making, unwanted bacteria can produce undesirable flavors. Lysozyme is a broad-spectrum
antimicrobial enzyme. Use of Lysozyme will kill all bacteria present, but not the yeast, through the hydrolysis of the
bacterial cell wall peptidoglycan.
quick tip
Hard Seltzer
Cider
Beer
Spirits
spot an icon next to an enzyme product —
that product can be used for crafting it!
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SPECIALTY PROCESSING AIDS
LIQUEFACTION & SACCHARIFICATION
