The addition of starch debranching enzymes to mashing and fermentation and their influence on attenuation.
Willox, I.C. and others
Starch debranching enzymes (isoamylase, amyloglucosidase and pullulanase) were added individually and in conjunction with alpha and beta amylases to the mashing and fermentation stages of the brewing process. Their influence on attenuation is compared with some commercial enzyme preparations. The change brought about by these enzymes in the concentration of the mono, di and trisaccharide fractions in wort and in the package beer is given.
Keywords: alcohol amyloglucosidase amylase brewing enzyme fermentation pullulanase mashing starch