Alpha amylase is a key enzyme in the saccharification process in the production of grain distillates. It is responsible for breaking down the starch present in the grain into smaller sugars needed for fermentation. This not only promotes more efficient fermentation, but also increases the yield of ethanol, which is the main purpose of distillation.
Main advantages:
Reducing wort viscosity: Improves processing quality.
Reducing wort viscosity
Flexibility of operating conditions: Operates over a wide range of pH and temperatures.
High concentration: Less dosage for the desired effect.
Compatibility with other enzymes.
Technical data:
pH: 4.5-7.5 (optimal range 5.0-6.0).
Temperature: 60-105°C (optimally 85-90°C).
Dosage recommendations:
For 1 kg of grain: 0.1 ml (2-3 drops).
For 1 ton of grain: 0.1 l
Storage conditions:
Store in a cool dry place. Remains active at 4°C - 8°C for up to 12 months or up to 90% active at 25°C.
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