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Beer compound enzyme 109
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Beer compound enzyme 109
Product Feature
Name of Product
Beer compound enzyme 109
Grade
Food Grade
Appearance
Yellow liquid
Components
Xylanase, glucanase, Arabinoxylanase, glycerol, water.
Strain
Trichoderma reesei
Production Method
This product is a compound enzyme preparation made of xylanase, glucanase and arabinase fermented by Trichoderma reesei.
Working Condition
Temperature: 40-65℃, optimum 50-55℃;
pH: 4.0-6.5, optimum 4.5-5.0。
Application Field
It is used for beer brewing with European malt to solve the problems of high turbidity and high viscosity of European malt.
Usage
Dilute with water and add to the saccharification pot.
Dosage
Add 200-500g per ton of malt.Adjust according to application tests.
Efficacy
Reduce wort turbidity, reduce wort viscosity and improve filtration speed.
Product Specification
Activity(u/mL)
Xylanase ≥ 15000, glucanase ≥ 5000, Arabinoxylanase≥ 500
Pb (mg/kg)
≤5
Arsenic (in As)(mg/kg)
≤3
- coli(CFU/g)
≤30
Escherichia coli(25g)
<10
Total count colony(CFU/g)
≤50000
Salmonella (25g)
Absent
Antimicrobial Activity( /g)
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Beer compound enzyme 109
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