New Enzymes Available in Copenhagen
These commercially available enzyme products contribute to significant economic savings, allowing the utilization of alternative raw materials, improving water and energy usage, or decreasing tank time.
White Labs Copenhagen is proud to announce 3 new enzymes to make the brewing process easier than ever before!
*Only Available to White Lab Copenhagen Customers
For producing highly fermentable wort or compensating for the utilization of raw materials with lower or no enzyme activity.
Candy is a blend of 2 different enzymes of glucoamylase and pullulanase. Perfect for producing highly fermentable wort or compensating for using raw materials with lower or no enzyme activity. As agricultural products, the main raw materials in beer present regional and seasonal variability that, coupled with supply chain disruptions, challenges the brewer's capacity to achieve predictable flavor and sugar extractions and, consequently, a consistent final product. Furthermore, the industry is increasingly focusing on cost-effective and sustainable alternative raw materials due to rising cost pressures.
Faster run-off in the lauter tun due to a lower viscosity, better wort separation, and improved yields
The rising energy costs and raw materials press brewers to optimize their brewing process constantly, and the wort and beer filtration steps are obvious choices to save time while increasing output. During mashing, large molecules are extracted from the grain's cell walls, namely beta-glucans, and arabinoxylans, and negatively influence the time and yields of the downstream filtration steps. Breaking these large molecules into smaller polysaccharides will contribute to faster run-off in the lauter tun due to a lower viscosity, better wort separation, and improved yields.
Commercial formulations include thermostable enzymes that stay active during the entire mashing, up to 70-75°C. The activity of these enzymes also contributes to releasing higher amounts of ferulic acid, the precursor that gets converted to 4-vinylguaiacol by POF+ yeast strains.
Significantly reduce diacetyl formation and the need for extended tank time.
Extending tank time is a common strategy to address the presence of unwanted off-flavors in beer. Frequently, the extra time in the presence of yeast will allow the conversion to less offensive compounds and allow the beer to be released for consumption. However, the unplanned extra fermentation time on a particular beer contributes to production plan disruption and added costs. Diacetyl and the diacetyl precursor, α-acetolactate, are formed through amino acid synthesis of Valine. This precursor can present itself through pH change and oxidation, leaving Diacetyl bombs in beer.