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enzyme alpha amylase,
Slight Fermentation Odor Liquid Amylase For Beer Brewing A20LE
A20LE is made from the strain of Aspergillus through cultivation, submerged liquid fermentation and extraction.
It can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide.
Grade: Food (QB/2526-2001)
|Odor||:Slight fermentation odor|
Temperature range 45-65°C, optimum 45-55 °C;
1 unit of amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg glucose at 40°C and pH5.0 in 30 minutes.
APPLICATION FIELD & EFFICACY:
In the beer industry, it can increase the fermentation degree, improve the residual sugar level and avoid cold muddy (chill haze) in saccharification and fermentation stage.
PACKAGING & DELIVERY:
Customized packing is available upon request.
Store in the dry, ventilation and shaded place, avoid high temperature and humidity.
Stable for 12 months, in original unopened package, under ordinary temperature.
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. If irritation or allergic response for skin or eyes develops, consult a doctor.
Contact Person: Alfonso