Technical product leaflet - Erbsloeh

Beerzym
CHILL
Phytogenic proteinase to
improve the Kolbach index in
brewing mashes and the
chillproofing of finished beer
General Characteristics
Enzyme characteristics: the activity range of the enzyme is between pH 3.5 and 10.5, the optimum is at pH 7.5 in the
presence of substrate and reductants. The temperature range of the enzyme is between 4 °C (39.2 °F) and 85 °C (185
°F), the optimum is at 60-70 °C (140-158 °F) in the presence of substrate and reductants. The diagrammes 1 and 2 show
the influence of temperature and pH-value on the enzyme activity of Beerzym CHILL.
relative activity [%]
100
80
60
40
20
0
10 20 30 40 50 60 70 80 90
temp. [ o C]
100
80
60
40
20
0
3 4 5 6 7 8 9 10 11
Fig 1: Influence of temperature on activity Fig 2: Influence of pH-value on activity
(2% casein solution; pH 6.0). (2% casein solution; 40 °C (104 °F)).
relative activity [%]
Please note:
When applying Beerzym CHILL the food regulations of the individual countries currently in force have to be adhered to.
ERBSLÖH Geisenheim AG, Erbslöhstraße 1, 65366 Geisenheim, Germany, Tel: +49 6722 708-0, www.erbsloeh.com
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
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
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
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
accordance with the law in force of the Federal Republic of Germany and the EU. In addition, our general terms of business apply.
version 001 − 12/2009 AW − printed 05.02.2013
pH