Our brewing ingredients and brewing enzymes can ... - Impression.be

impression.be

Our brewing ingredients and brewing enzymes can ... - Impression.be

• Specific enzymes

• Beer flavours

• Brand final touch

Our brewing ingredients and brewing

enzymes can help you to modulate beer

properties and to produce special brands.

Natural solutions

www.cbsbrew.com

info@cbsbrew.com


CBS

CUSTOMIZED

BREWING SOLUTIONS

Summary of CBS enzymes used in

the brewing industry

COOKER

LIQUAMYL T

Starch liquefaction at high temperatures (90-100 °C)

MASHING

LIQUAMYL B

MALTOSYLASE

SORGAMYL

GLUCOSYLASE

DESATASE

MAXIFERM

GLUCANYLASE

GUMINASE

GUMINASE P

ENDOINASE

SORGAINASE

Starch liquefaction by endo-hydrolysis of alpha -1,4 bonds

Starch saccharification into maltose

Sorghum starch saccharification into maltose

Starch saccharification into glucose and debranching alpha -1,6

Debranching alpha-1,6 bonds for high attenuation

Reaching high levels of maltose for high attenuation

Better extract yields, wort and beer filtration rate

Extract yield and wort and beer filtration improvement

Extract yield and wort and beer filtration improvement

Protein hydrolysis to increase the FAN content

Protein hydrolysis to increase the FAN content of sorghum worts

FERMENTATION

MALTOSYLASE

DESATASE

GLUCOSYLASE

EXALASE

LABILASE

Starch saccharification into maltose

Debranching alpha-1,6 bonds for high attenuation

Starch saccharification into glucose and debranching alpha -1,6

Diacetyl control

Haze control: unfiltrable haze/glycogen

MATURATION

CLARASE

LABILASE

GUMINASE

Chill haze stability

Haze control: unfiltrable haze/glycogen

Filtration/haze control


CBS

CUSTOMIZED

BREWING SOLUTIONS

Free your imagination !

We will make it reality !

BASE BEER :

Low colour, 7-8% alcohol, 12-14 EBU

DARK MALT EXTRACT

RED MALT EXTRACT

FRUITS EXTRACT

WATER

RECTIFICATION

BITTERNESS

ADJUSTEMENT

COLOUR

ADJUSTEMENT

FLAVOUR

ADJUSTEMENT

WHITE BEER FLAVOUR

ALE BEER MIX

KRIEK (CHERRY) BEER FLAVOUR

SPRING BEER FLAVOUR

HOP FLAVOUR

PALATE FULLNESS

OTHERS

Brand Final Touch


Yeast stressed by temperature,

pressure, high gravity, age


UNfILtErABLE

hAzE


LABILASE

Evolution of haze during fermentation

5

4,5

4

3,5

Haze EBC

3

2,5

2

1,5

1

0,5

0

24 48 72 96 120 144 168 192 216 240

Time (hours)

CCT1: 16°C 1560 Hl of wort at 14.5°P

pitched with 150 kg of freshly

rehydrated lager yeast

CCT2: idem + 5.6 kg of LABILASE

CONCLUSIONS:

• The use of Labilase

improved beer brilliance

by at least 40% in all the

fermentations tested: with

freshly rehydrated dry yeast

and with recovered yeast.

• The use of Labilase improved

the apparent fermentation

rates after lag time.

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