Termamyl BrewQ is an enzyme preparation containing an exceptionally heat-stable alpha-amylase expressed in and produced by a genetically modified strain of Bacilluslicheniformis. The enzyme is an endo-amylase that hydrolyzes1,4-alpha-glucosidic linkages in amylose and amylopectin. Gelatinized starch is rapidly broken down into soluble dextrins and oligosaccharides. Termamyl BrewQ has extra high BrewQ quality specifications.
Termamyl BrewQ is used for the liquefaction (thinning) of adjunct mashes.Due to the extreme heat-stability of the enzyme, the cooking program can be simplified, making the liquefaction process safer.
- Better control of the brewing processes
- Faster production resulting in increased capacity
- Potential for new and different beer types
- Use of cheaper and unconventional raw materials
In the traditional beer(opaque) brewing process, the use of malt is minimal(depending on the region), the bulk of the mash is composed of maize grits, or maize meal of which in its natural form cannot produce fermentable sugars.
A heat stable alpha amylase enzyme is used to hydrolyse starch into dextrins and an additional step of saccharification is also needed to hydrolyse dextrins into fermentable sugars. In the latter process, an enzyme called amyloglucosidase(AMG) is used to achieve the required level of fermentable sugars to be used in fermentation process.