AEB Endozyme Protease GF – 250g

Product Description

An enzymatic solution for protein degradation, to avoid chill haze. Analysis of beer after aging demonstrate a better turbidity (EBC 90°, EBC 25°) and proteic stability (EBC Analytica 9.40 and 9.41). Thanks to its large spectrum, the degradation of protein includes gluten (Competitive Elisa, mg/L), without affecting foam stability (Nibem).

Application of this preparation allows a partial or total hydrolysis of peptidic links of protein, depending on raw material quality and dosage of the enzyme (g/hL of cold wort).

• Reduces the gluten content of the finished beer below 20ppm, which is considered to be the gluten free threshold.

DOSAGE

2 – 6 g/hL.

INSTRUCTIONS FOR USE

Add on cold wort during transfer to the fermenter, directly into the tank or with a dosing vessel in line.