Enzymes: Difference between revisions
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'''Storage''' - Enzyme preparations are not stable, so they should be stored cool and used fresh since the activity decreases over time.<ref name=bsp/><ref name=hob10/> Refer to the manufacturer for specific recommendations. | '''Storage''' - Enzyme preparations are not stable, so they should be stored cool and used fresh since the activity decreases over time.<ref name=bsp/><ref name=hob10/> Refer to the manufacturer for specific recommendations. | ||
'''Impurities''' - Enzyme products are created by living organisms. Therefore these products are not "pure", and will usually contain other substances such as residual materials from the nutrient medium in which the microbes were cultured, other enzymes besides the one(s) specified, diluents, extenders or carriers, and preservatives. Be aware that these impurities can potentially lead to haze formation, deterioration of beer foam, and loss of yeast flocculation. Modern enzyme products usually do NOT contain viable microbes.<ref name=bsp/><ref name=hob10>Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | '''Impurities''' - Enzyme products are created by living organisms.<ref name=mashing/> Therefore these products are not "pure", and will usually contain other substances such as residual materials from the nutrient medium in which the microbes were cultured, other enzymes besides the one(s) specified, diluents, extenders or carriers, and preservatives. Be aware that these impurities can potentially lead to haze formation, deterioration of beer foam, and loss of yeast flocculation. Modern enzyme products usually do NOT contain viable microbes.<ref name=bsp/><ref name=hob10>Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||
'''Product comparison''' - Products from different suppliers should be considered distinct, and it can be difficult to make comparisons between them due to lack of standardization. Also, the action of enzyme products can be greatly influenced by the usage conditions (e.g. temperature and pH), and therefore the results may vary between different brews. Consequently, the effectiveness of the addition of an enzyme preparation must be determined by brewers under their particular processing conditions.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | '''Product comparison''' - Products from different suppliers should be considered distinct, and it can be difficult to make comparisons between them due to lack of standardization. Also, the action of enzyme products can be greatly influenced by the usage conditions (e.g. temperature and pH), and therefore the results may vary between different brews. Consequently, the effectiveness of the addition of an enzyme preparation must be determined by brewers under their particular processing conditions.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | ||
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[[File:Amylase-comparison-chart.jpg|600px]] | [[File:Amylase-comparison-chart.jpg|600px]] | ||
* '''Clarity Ferm''' AKA '''Clearzyme''' | * '''Clarity Ferm''' AKA '''Clearzyme''' AKA Clarex? is a proline-specific endoprotease that reduces chill haze and reduces "gluten" | ||
* '''Glucabuster''' | * '''Glucabuster''' | ||
* '''Lysovin''' (lysozyme) | * '''Lysovin''' (lysozyme) | ||