MAXIFERM

MAXIFERM is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units.

PURPOSES

• To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase (see TABLE 1).

TEMPERATURE

• Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2).

pH EFFECT

• Optimum pH between 5,0 and 6,0.

RATES

• 1 to 5 liters of MAXIFERM for 1 ton of raw material.

APPLICATION

• MAXIFERM may be added in the beginning of the mash.
• MAXIFERM may also be added in the fermenter.

ACTIVITY

• 2000 PU/g and 2000 MU/g.

AVAILABILITY

• Liquid form in polypropylene drums of 30 kg.

SAFETY

• MAXIFERM is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds.

STORAGE

• The declared activity of MAXIFERM is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.

TABLE 1

• Decrease of malt quantity used to produce a 4.5% v/v alcool beer by addition of MAXIFERM in the fermentor.

TABLE 2

• Residual enzyme activity in beer after pasteurization.