ENDOZYM® Protease GF
Enzymatic formulation to improve colloidal stability of beer
Endozym Protease GF is an enzymatic solution for sensible protein degradation, to avoid chill haze. Analysis of beer after ageing 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).
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