GUMINASE is a mixture of fungal carbohydrases including ß-glucanases (ß1-3 and ß1-4 endo-glucanases) xylanases and hemicellulases. This well balanced mixture of carbohydrases is free of proteases to avoid the increase of wort coloration and to preserve the beer pro-foam proteins.
- GUMINASE can be used to 75°C and is quickly inactivated above this temperature. The usual temperatures used during mashing coincide with GUMINASE’s optimum activity.
- Optimum pH between 4.5 and 6.5.
- To decrease the wort ß-glucan and pentosane content and the wort viscosity and to make easier the mash filtration as well as the beer filtration mainly when brewing with high levels of raw grains as barley or wheat.
- Effects of the addition of GUMINASE to a sample of GATINAIS malt and to a mixture of 75% malt and 25% raw wheat (EBC conventional mash).
A = addition of 1 kg per 10 tons of malt
B = addition of 3 kg per 10 tons of malt
C = addition of 1 kg per 1 ton of raw wheat
D = addition of 2 kg per 1 ton of raw wheat
MALT + A
MALT + B
75% MALT + 25% WHEAT
75% MALT + 25% WHEAT + C
75% MALT + 25% WHEAT + D
- In the brewhouse : at the start of the mash.
- In the malthouse GUMINASE should be finely sprayed on cold clean malt disposed as a thin layer to ensure homogeneous spraying (for example on a malt transporter). The quantity of water involved in the spraying should not affect noticiably the dryness of the malt.
- GUMINASE is avalaible in liquid form in blue dark polyethylene drums of 25 liters. The drums are packed in thermical isolated wooden boxes containing 20 drums.