APPLICATION: Beer , spirits
Visco-Buster is a liquid product obtained from Trichoderma reesei. This is an enzyme complex containing predominantly 1,3-1,4-glucanase activity, but also endo-xylanase and other hemicellulases.
(Note added in September 2014: Customers who have used this product in the past may notice that the color has changed and it is now a clear liquid. The organism is different than in the past, and is resistant to higher temperatures in mashing. The product has the same enzymatic action except for the higher temperature tolerance).
The use of raw grain adjuncts and less-modified malts often leads to wort filtration problems after mashing and consequently to capacity and extract losses. It is well known that -glucans found in the endosperm wall of grains can cause filtration problems after mashing and haze problem in finished beer. Similarly, hemicelluloses (mainly xylans and arabinoxylans) can retain wort and cause extract loss due to its very high liquid retention ability in the grain bed. Hemicellulose can also lead to haze problems in the finished beer, especially during high gravity brewing.
Visco-Buster enzymes decrease quickly the mash’s viscosity and improve filterability of the wort. This latter is less retained in spent grains, yield and extract are improved. More efficient filtration results in an increased efficiency of brewhouse throughput, particularly when poorly modified malts or adjuncts are used, but standard malts can also benefit. Filtration of the finished beer is its colloidal stability are consequently improved.
Visco-Buster can be used will all types of malts and adjuncts and is particularly recommended when poorly modified malt makes up a large proportion of the mash bill. Visco-Buster dosage usually required is 100mls per ton of malt or raw material making up the mash bill. Visco-Buster has high activity between 40°C and 70°C. It should be added at the beginning of mashing-in so that enzymes can work along the mashing process.
Sizes available: 1L, 2.5L, 10L
*Made with technology by DSM