Editing Enzymes
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* '''Amylase''' (bacterial) - Degrades starch to dextrins very effectively but does not produce much fermentable sugar. Used mainly for [[saccharification|liquefaction]] of [[adjuncts|adjunct]] starch.<ref name=hob10/> | * '''Amylase''' (bacterial) - Degrades starch to dextrins very effectively but does not produce much fermentable sugar. Used mainly for [[saccharification|liquefaction]] of [[adjuncts|adjunct]] starch.<ref name=hob10/> | ||
* '''Fungal Alpha Amylase''' - Degrades larger dextrins, producing limit dextrins plus some fermentable sugars. Used to mildly increase fermentability. See [[Fungal alpha amylase]]. | * '''Fungal Alpha Amylase''' - Degrades larger dextrins, producing limit dextrins plus some fermentable sugars. Used to mildly increase fermentability. See [[Fungal alpha amylase]]. | ||
* '''Glucoamylase''' - Degrades dextrins to produce mostly glucose, greatly increasing fermentability. Used to produce dry beer (e.g. "Brut IPA"), low-carb beer, or to accelerate [[sour beer]] production. See [[Glucoamylase]]. | * '''Glucoamylase''' - Degrades dextrins to produce mostly glucose, greatly increasing fermentability. Used to produce dry beer (e.g. "Brut IPA"), low-carb beer, or to accelerate [[sour beer]] production. See [[Glucoamylase]]. |