Beerzym BG HK4 - Erbsloeh
Beerzym BG HK4 - Erbsloeh
Beerzym BG HK4 - Erbsloeh
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Beerzym</strong><br />
<strong>BG</strong> <strong>HK4</strong><br />
Highly concentrated<br />
thermostable fungal-ßglucanase<br />
for glucan<br />
degradation in brewing<br />
mashes<br />
Product Description<br />
<strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> is a liquid, highly concentrated special enzyme for glucan degradation in brewing mashes up to 90 °C<br />
(194 ° F). The enzyme is produced from a specially selected strain of Talaromyces emersonii. The main activity of the<br />
enzyme is based on a thermostable ß-glucanase (endo-1,3(4)-ß-D-glucanase: EC 3.2.1.6 and endo 1,4-ß-glucanase: EC<br />
3.2.1.4).<br />
<strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> is tested by specialized laboratories for purity and quality.<br />
Aim of Treatment<br />
Glucan degradation in brewing mashes for improved lautering and filtration.<br />
Product and Effect<br />
As an endo-enzyme <strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> hydrolyzes 1,4-ß-glycosidic bonds in cellulose, lichenins and other glucans which<br />
occur specially in barley. In this process glucose units are split off.<br />
Dosage<br />
<strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> is necessary in beer brewing when problems in the beer quality are to be expected, due to seasonal<br />
conditions affecting the malt (barley/wheat malt) used, or when part of the malt is replaced by adjunct (e.g. barley,<br />
wheat). The dosage of the enzyme depends on the quality of the raw material, the temperature and the contact time.<br />
Guide value: 50-100 mL/ton malt.<br />
Application<br />
Dilute <strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> with cold water. The enzyme dilution is added directly after milling and mashing in of the malt<br />
and/or the adjuncts into the mash tun or the mash cooper. The enzyme is best activated within the pH-range of the<br />
mash. <strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> is active from mashing in until wort boiling up to maximally 90 °C (194 °F), in the final phase of<br />
the wort boiling the enzyme is inactivated.<br />
Storage<br />
Optimal storage is at 0-10 °C/32-50 °F. Higher storage temperatures lead to reduced shelf life. Avoid temperatures<br />
above 25 °C (77 °F). Reseal opened packagings tightly and use up soon.<br />
ERBSLÖH Geisenheim AG, Erbslöhstraße 1, 65366 Geisenheim, Germany, Tel: +49 6722 708-0, www.erbsloeh.com<br />
Our technical product leaflets and the treatment recommendations they contain, are based on our current knowledge and experience and we make all reasonable efforts to ensure<br />
the accuracy of the information it provides. But since pre-treatment is mostly unknown to us and moreover imponderabilities with regard to the natural products to treat have to be<br />
taken into consideration, the advice given provides general information and serves for your consultation. Without a separate, written statement from our side on a defined matter or<br />
problem, the information provided should not be relied upon as legal advice or regarded as a substitute for legal advice and is without liability. The information provided is in<br />
accordance with the law in force of the Federal Republic of Germany and the EU. In addition, our general terms of business apply.<br />
version 002 − 09/2012 VM − print 04.07.2013
<strong>Beerzym</strong><br />
<strong>BG</strong> <strong>HK4</strong><br />
Highly concentrated<br />
thermostable fungal-ßglucanase<br />
for glucan<br />
degradation in brewing<br />
mashes<br />
General characteristics<br />
Enzyme characteristics: the activity range of the enzyme is between pH 2.0 and pH 6.5, the optimum is at pH 4.5. The<br />
temperature range of the enzyme is between 15 °C and 95 °C (59 °F and 203 °F), the optimum is at 75-85 °C (167-185<br />
°F). The diagrammes 1 and 2 show the influence of temperature and pH value on the enzyme activity of <strong>Beerzym</strong> <strong>BG</strong><br />
<strong>HK4</strong>.<br />
relative activity [%]<br />
100<br />
80<br />
60<br />
40<br />
20<br />
0<br />
40 50 60 70 80 90<br />
temp. [ o C]<br />
0<br />
1 2 3 4 5 6 7<br />
Fig 1: Influence of temperature on Fig 2: Influence of pH-value on<br />
β-glucanase activity β-glucanase activity<br />
(barley-β-glucan, pH 4.5). (barley-β-glucan, 75 °C/167 °F).<br />
relative activity [%]<br />
100<br />
80<br />
60<br />
40<br />
20<br />
Please note:<br />
When applying <strong>Beerzym</strong> <strong>BG</strong> <strong>HK4</strong> the food regulations of the individual countries currently in force have to be adhered to.<br />
ERBSLÖH Geisenheim AG, Erbslöhstraße 1, 65366 Geisenheim, Germany, Tel: +49 6722 708-0, www.erbsloeh.com<br />
Our technical product leaflets and the treatment recommendations they contain, are based on our current knowledge and experience and we make all reasonable efforts to ensure<br />
the accuracy of the information it provides. But since pre-treatment is mostly unknown to us and moreover imponderabilities with regard to the natural products to treat have to be<br />
taken into consideration, the advice given provides general information and serves for your consultation. Without a separate, written statement from our side on a defined matter or<br />
problem, the information provided should not be relied upon as legal advice or regarded as a substitute for legal advice and is without liability. The information provided is in<br />
accordance with the law in force of the Federal Republic of Germany and the EU. In addition, our general terms of business apply.<br />
version 002 − 09/2012 VM − print 04.07.2013<br />
pH
Change language