Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 394

Table 16.19 Principal industrial enzymes used as process aids in alcoholic beverage

manufacture

Enzyme, with
examples

Origin and description of
action

Application and notes 1

Fungal α-amylase
Alphamylase FA (abvickers,
UK), Amylase (Gert Strand
AB, Sweden)
Fungal alpha amylase
( Murphy & Son, UK )

An exo α-amylase.
Hydrolyses starch to mainly
maltose by cleaving both
α (1→4) and α (1→6) linkages.
A saccharifi cation enzyme

Brewing. Added at
fermentation stage, it can:
1. Improve attenuation limit
(∼20-75 g/t wort)
2. Correct slow fermentation
(∼5-20 g/t wort)
3. Remove starch haze
(0.5-4 kg/t wort).
Can be used to make high
maltose syrup

Bacterial α-amylase
Alphamylase TS,
Alphamylase LT3
( abvickers )

Bacillus licheniformis or B.
subtilis
An endo α -amylase,
hydrolysing starch mainly to a
mixture of nonfermentable (or
slowly fermentable) dextrins.
A 'liquifying' enzyme

Brewing. Added to high
adjunct mash (∼0.01-0.05
kg/t grist).
High temperature tolerant:
can be added to cereals in
cereal cooker prior to
addition to mash (∼0.2-0.8
kg/t grist)

Fungal glucoamylase
(amyloglucosidase)
Amyloglucosidase
(Gert Strand AB)
Glucoamylase 400
(abvickers)
Amyloglucosidase ( Murphy
& Son )

Aspergillus niger , Rhizopus
delemar or R. niveus
An exoglucosidase.
Hydrolyses starch completely
to α-glucose, giving almost
full saccharifi cation

Brewing. Production of low
calorie beers.
Added to mash (0.5-1 kg/t of
grist) or at fermentation stage
(3-5 g/hl wort). Also of use
in distilling, increasing
ethanol yield
Winemaking. Used to
hydrolyse non-odorous
monoterpenoid glycosides,
thus releasing aroma
compounds

Bacterial glucoamylase
(pullulanase)
Muramylodextrinase
( Murphy & Son ) - mixture
of pullalanase and
α-amylase

Klebsellia aerogenes
Hydrolyses α (1→6) branches
of amylopectin only. A
'liquefying' enzyme

Brewing. Best used in
conjunction with α-amylase
to brew super-attenuated
beers. See
muramylodextrinase; added
at start of fermentation

￿ ￿ ￿ ￿ ￿

Glucanase and xylanase
Glucanase 200
(abvickers), Glucanase
Plus (an endoglucanase)
(abvickers)
Xylanase 2XP (etc)
(Dyadic, USA)
Xylanase (Murphy
& Son)

Geosmithia emersonii,
Penicillium funiculosum or
Trichoderma longibrachiatum
Usually contain a mixture of
endo and exo β (1→4) and
β (1→6) enzymes. Some also
have hemicellulases.
Hydrolyses β -glucans,
pentosans (such as
arabinoxylans) and sometimes
1,4- β -glucosides and
1,4- β -xylans

Brewing. Reduces risk of
haze and improves
fi lterability. Added to mash
(0.5-1.5 kg/t grist) or to beer
(0.5-1.0 ml/hl beer):
Glucanase Plus 0.35-0.47
kg/t grist (at mashing) or
0.1-0.3 ml/hl beer
Winemaking. Added to
cloudy wine made from
botrytised grapes

(Continued)