BREWING ENZYMES

Basic information

GUMINASE is a specialized blend of fungal carbohydrases designed specifically for the brewing industry. This powerful mixture includes ß-glucanases, xylanases, and hemicellulases, which work together to break down complex carbohydrates found in raw grains like barley and wheat. One of the unique features of GUMINASE is its absence of proteases. This ensures that the wort remains free from increased coloration and preserves the crucial pro-foam proteins necessary for a high-quality beer. Operating within a temperature range of up to 75°C, GUMINASE is most effective during the mashing process, where it works to optimize enzyme activity. Its optimum pH falls between 4.5 and 6.5, allowing for efficient reduction of wort ß-glucan and pentosane content, as well as viscosity. GUMINASE is particularly beneficial when brewing with high levels of raw grains, such as barley or wheat. It aids in the mash and beer filtration processes, ensuring a smoother and more efficient brewing experience. For example, when added to a sample of GATINAIS malt or a mixture of 75% malt and 25% raw wheat (EBC conventional mash), GUMINASE demonstrates its effectiveness at different dosage levels. A 1kg addition per 10 tons of malt, B 3kg addition per 10 tons of malt, and C 1kg addition per 1 ton of raw grains showcase the varying impacts of GUMINASE on the brewing process.