Amyloglucosidase (Glucoamylase), capable of producing a high degree of starch conversion on grain when added to the mash. This product is used primarily to assist with the production of high alcohol and/or low carbohydrate beers, among other applications
High-temperature alpha amylase used to aid the hydrolysis of starch to fermentable sugars in cereal mashes.
Neutral protease designed to increase the amount of free amino nitrogen (FAN) produced during mashing.
Beta-Glucanase, which is used to improve run-off and reduce final filtration times.
A customised blend for Rye mashing, with the following important activities:
An enzyme blend designed specifically for adjunct brewing and distilling, with the following important activities:
This formulation has been designed by our Marigot Group partner company Biocon Español for the treatment of pastes in the extraction of olive oil. It has pectinase, cellulase and protease activities.
Advantages :
✓ Better output in the extraction.
✓ Better separation of the olive juice
✓ Faster, more effective natural decanting.
✓ Increased oil yield. Between 5 to 10% higher yield which corresponds to 10 – 20 kg more oil / per MT of olives.
✓ Lower oil content in olive pomace.
✓ Cleaner oil.
✓ Quicker and better oil clarification.
✓ Compatible with extraction systems.
✓ Ensures no change in oil quality
If these substances are not hydrolysed they will inhibit efficient juice extraction by increasing the viscosity, binding with soluble and insoluble substances, thus causing a reduction in yield.
Treatment of the fruit with Deltacell will lead to rapid and simple extraction of juice, with decreased pressure build up, allowing for increased extraction capacity and a faster filtration rate.
This product has been formulated to hydrolyse naturally occurring cellulose and hemi-cellulose in grapes and other fruits.
Key advantages to the winemaker:
1. Increase in free-run juice and total yield.
2. Faster viscosity reduction.
3. Greater juice clarity.
4. Creation of drier ‘cake’ at the press.
An enzyme blend designed specifically for adjunct brewing and distilling, with the following important activities:
Key advantages to the winemaker:
1. Treatment of the fruit will lead to rapid processing with maximum yield of both free-run and total juice.
2. De-pectinisation of the juice. This results in more rapid floc formation while the lowered viscosity facilitates subsequent clarification and/or filtration.
3. Rapid clarification leading to reduced flavour damage from oxidation or premature fermentation.
4. Reduction in high molecular weight polysaccharides, which can result in unwanted haze.
5. Is active at low temperatures making it ideal for addition to chilled wine must.
An invertase, which is used for the conversion of Sucrose into Glucose and fructose. Applications include fondants and soft centres.
