Enzyme preparations used in the brewhouse
Enzyme preparations are added to the mash in the brewhouse in the case of processing a larger amount of non-sweetened starchy raw material, e.g.. barley, corn, rice. If over 20% non-malted raw material, then the addition of an enzyme preparation is necessary.
If the mash malt is less loosened, this even at lower than 20% In a dose of non-malted raw materials, the use of certain amounts of enzyme preparations may be technologically justified. The individual compounds contained in the non-malted raw material must be hydrolysed, and the enzymatic potential in the mash containing the non-malted raw material is insufficient. They are subject to hydrolysis: hemicelulozy, proteins, peptides, phosphorus compounds (to a small extent), and most of all starch.
Enzyme preparations supplement the amount of cellulolytic enzymes in the mash, proteolitycznych i amylolilycznych, major α-amylases.
Plant-based enzyme preparations with a complex composition, thus containing the necessary enzyme groups, they are not used in a brewhouse for the processing of non-malted raw materials. They are characterized by insufficient stability (durability) at a temperature of 50-60 ° C, under pH conditions of approx. 6. Only papain - plant proteinase can be included in the preparation used in the brewhouse with this, that the main amount of enzymes in it will be of microbial origin.
Enzymatic preparations for microbiological - mold and bacterial processes are more resistant to elevated temperatures.
The enzymes synthesized by b a k t e r and e are the most stable. The enzymatic preparations used in the brewhouse show the activity of glucanases - exo- i endoglukanaz, proteases - mainly exoproteases and α-amylases. Activity of α-amylase at pH 6 and in the mash environment it is found even at 80ºC.
Brew-N-Zyme is one of the known enzyme preparations of microbial origin (Dutch preparation) and BAN 240 i BPN (preparations of the Danish company Novo),