The Comparison of DP Enzyme Release – Evans, Evan

Presentation Abstract A key biochemical process in brewing is the hydrolysis of starch by DP enzymes into yeast fermentable sugars during the mashing stage of brewing.  Efficient starch hydrolysis during mashing requires starch gelatinization at ~62-64°C, along with sufficient DP enzyme activity to achieve starch hydrolysis.  This investigation considers the release of yeast [...]

2016-11-08T11:19:27+00:00 Brewing, Thursday Presentations|