Enzymes

Enzymes are essential processing aids that are required to achieve fermentation rates, yield and completion, in addition to indirectly gaining favourable and desired sensory precursors, when moving toward distillation.

DistilaZyme BG mainly consists of an endo-β-glucanase that hydrolyzes (1-3) or (1-4) linkages in β-d-glucans. DistilaZyme BG has been selected especially for its ability to break down β-glucans, that is present in rye, barley, wheat and other cereals, resulting in […]

DistilaZyme® AA is an alpha amylase enzyme selected especially for its ability to break mash viscosity by gelatinization and converting of starch into dextrin chains in the cooking / mashing process. DistilaZyme AA can be used on whole grain mashes […]

DistilaZyme® GA is a selected gluco amylase (amyloglucosidase) enzyme capable of hydrolyzing α-1,6 and α- 1,4 glucosidic linkages of short chain dextrins to fermentable sugars to be uptaken by the yeast during the fermentation process. DistilaZyme GA optimizes the conversion […]