Fungamyl® BrewQ
Fungamyl® BrewQ helps you get the maltose/glucose ratios you need to match a range of beer styles.
Achieve desired attenuation
This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.
Accelerate fermentation
By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.
Achieved desired maltose-glucose ratio
Most brewer's yeast strains consume the glucose in the wort before other sugars. Only then do they consume maltose. That's why high levels of glucose in wort can inhibit the fermentation of maltose. With this product, you can achieve a maltose-glucose ratio to suit your specific yeast strain.
Fungamyl® BrewQ is a maltogenic alpha-amylase. It breaks down starches to give you a higher alcohol output. Fungamyl® BrewQ is also suited for the attenuation adjustment in fermentation.
Alpha-amylases break down starch. Unlike glucoamylases, they can cleave α-1,4-glucosidic linkages anywhere on the starch molecule. That makes them relatively fast acting. Combined with pullulanases, α-amylases reduce conversion times. They also help brewers get maltose/glucose ratios to match a range of beer styles.
Alpha-amylases hydrolyze starch by cleaving α-1,4-glucosidic linkages. They yield maltotriose and maltose from amylose. From amylopectin they yield maltose, glucose, and limit-dextrin.
They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.
Glucoamylases are another class of enzyme used in attenuation. They also cleave α-1,4-glucosidic linkages but only at the non-reducing ends of amylase and amylopectin. α-amylases can work on any 1,4-glucosidic linkage. Being able to work at random locations on the starch molecule makes them relatively fast-acting.
Used in combination with pullulanases, α-amylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.
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