ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 16
ENZYMES
Zyme-O-ALDC
Prevents diacetyl formation in beer by converting the precursor alpha-acetolactate directly into acetoin, thereby
avoiding its oxidative decarboxylation to diacetyl. It is a key enzyme for rapid taste harmonization during green beer
maturation and can substantially reduce the time needed for green beer maturation.
y Acetolactate decarboxylase enzyme.
y Produced by fermentation of a non-genetically modified strain of Bacillus subtilis.
Application:
Packaging:
Mix with the cool wort just before the beginning of fermentation.
1 kg (larger sizes available by special order)
Zyme-O-Aroma Plus Liquid
Developed to enhance aromatics in beer and cider. Releases additional linalool, a hop aromatic (lavender, citrus,
floral) from hops. Increases fruit aromatic intensity and character in ciders. Commonly added to the fermenter
and ageing tank after dry hopping.
y Mixture of Beta-glucosidase and arabinosidase.
y Efficacy depends on hop variety used. When optimized, aroma qualities are enhanced.
y Must be tested on products at bench scale to determine correct dosing rates.
Application:
Packaging:
Dilute in a small quantity of cool water (DA water if post-fermentation) before addition
for optimal dispersion.
1 kg, 25 kg
Zyme-O-Clear Plus Liquid
Developed as a liquid pectinase for cider clarification and stability. Release of additional aromatics of the fruit is also
generally observed. Commonly added to the fermenter during fermentation or just after to degrade any remaining
pectin before moving on to settling, stabilizing, and/or filtration.
y Produced by classic fermentation of selected strains of Aspergillus niger.
y When using bentonite, it must be added after the enzyme reaction has reached completion, since bentonite is
a protein-adsorbing agent.
y Do not use with other silica-based stabilizers or PVPP.
Application:
Packaging:
Dilute in a small quantity of cool water (DA water if post fermentation) before addition
for optimal dispersion.
1 kg, 25 kg
Zyme-O-GA600
Made for starch saccharification in brewing and/or simultaneous saccharification and fermentation (SSF) in
spirits. Produces glucose from liquefied starch and is an exo-1,4-a-D-glucosidase, which hydrolyses the 1,4-a
linkages in liquefied starch and the 1,6-a linkages at a lower rate.
y Glucoamylase obtained from a selected classical strain of Aspergillus niger.
y Contains side activities which make the enzyme more efficient.
Application:
Packaging:
Add to the liquefied starch during the saccharification stage or at the beginning of the
alcoholic fermentation (SSF).
1 kg, 25 kg (larger sizes available by special order)
Zyme-O-HSAA-DS
Produces starch liquefaction in beer and spirits by randomly hydrolyzing starch a-1,4-glucosidic linkages. Reduces the viscosity
of starch slurries quickly and releases soluble dextrins as well as some small amounts of maltose and glucose at very high
temperatures.
y Heat-stable endo-a-amylase from non-GMO strain of Bacillus licheniformis and Bacillus subtilis.
y Suitable for use in organic products.
Application:
Packaging:
Add to the mash during starch liquefaction.
1 kg and 25 kg (larger sizes available by special order)
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