Brzyme BA

amylase Brewing

Brzyme BA is a kind of β-amylase. β-amylase is an exonuclease that replaces barley malt by successively cutting the maltose from the non-reducing end of amylose, which is rarely producing glucose but with limited dextrin production.

Details

Benefits

Addition of β-amylase hydrolyzes starch efficiently and specifically in the way of external cutting to produce high quality maltose.
Used by the yeast’s own maltase to produce more fermentable sugars.
Speed up the rate of fermentation and increasing alcohol yield.

Advantage

Brzyme BA is suitable for brewing industry.
Brzyme BA can hydrolyze starch efficiently.
Accelerate the fermentation speed.
Promote the alcohol yield.
Provide more fermentable sugars, makes it easy for yeast to produce alcohol by fermentation in the production of brewing.