FAN Generation
This product hydrolyzes internal peptide bonds. This reaction supports the peptidases naturally present in cereals. That generates more FAN to increase levels in the wort.
Increased brewhouse capacity
The way this product modifies the protein matrix allows for shorter mashing times. It can also have a positive impact on wort filtration and extract yields in the brewhouse. That boosts your brewhouse capacity.
Ensure consistent fermentations
Yeast is a living organism and needs proteins to grow and multiply. This product boosts FAN levels to make more nitrogen compounds available for yeast to metabolize during fermentation. That improves the health of your yeast and ensures consistent fermentation performance.
Manage flavor control
FAN levels in the wort influence the formation of flavor compounds. These in turn impact the flavor of the resulting beer. If FAN levels are too high or too low, it can lead to off-flavors in your final beers. By helping you manage FAN levels, this product helps you avoid off-flavors in your final beer.
Improve physical stability
Physical stability is a key factor in beer quality. Proteins are a common cause of haze especially with high-barley-inclusion recipes. By degrading proteins, this product may improve the clarity of your beers.
FAN Boost™ is an endo-protease that hydrolyzes internal peptide bonds. The result is an increase in FAN levels. This enzyme is suitable if you're using high adjunct ratios with low/no proteolytic activity. Thermo-stable FAN Boost™ minimizes LOX (Lipoxygenase) activity during mashing.
Which product is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.