Achieve desired attenuation
This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.
Accelerate fermentation
By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.
For light beers
With this product, you can make light or low-calorie beers. It increases the degree of attenuation of the wort. That decreases the proportion of non-fermentable and short-chain dextrin material. The resulting beer will have up to 30% fewer calories than normal-attenuation beer with the same alcohol content.
Increase brewhouse capacity
This fast-acting product shortens mashing times. That allows you to increase brewhouse capacity while saving time and energy.
Attenuzyme® Core is a glucoamylase for producing highly fermentable glucose-based worts.
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
- If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
- Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations
For more safety information, please watch the entire series of safety videos.
Glucoamylases break down starch. They're usually brewers' first choice when making light or low-calorie beers. They're also used to make small attenuation adjustments. Combined with pullulanases, glucoamylases allow brewers to reduce conversion times.
Glucoamylases hydrolyze starch. They break α-1,4-glucosidic linkages at the non-reducing ends of amylose and amylopectin. They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.
Glucoamylases are typically brewers' first choice when producing highly attenuated beers. Consumers know these as light or low-calorie beers. Glucoamylases can also be used to make small adjustments in attenuation.
Used in combination with pullulanases, glucoamylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.
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