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LABILASE is an enzymatic preparation specifically developped to hydrolyze the components of the unfiltrable haze which may appear during fermentation especially when the yeast is stressed by high gravity wort, by fermentation temperatures, by high pressures in big tanks, etc. This enzymatic preparation works at normal fermentation, maturation and resting temperatures between 0°C and 30°C. Labilase is thermolabile and is quickly desactivated during beer pasteurisation.
TEMPERATURE This enzyme preparation is active at beer fermentation and maturation temperatures (0°C to 30°C) showing good hydrolysis results as the contact time during these stages is long enough.
pH EFFECT This enzyme preparation is active at beer fermentation and maturation pH (4-5) showing good hydrolysis results as the contact time during these stages is long enough.
PURPOSES To improve beer colloidal stability by using LABILASE during wort fermentation or beer maturation. Higher glucans can be excreted by yeast during fermentation especially when dry yeast is used or when the yeast is physically stressed. We have observed decreasings of 40-50% of beer turbidity in the breweries using LABILASE at the rate of 2-3 g/hl.
APPLICATION In the beginning of fermentation or in the beginning of maturation. This preparation is inactivated after 1 or 2 pasteurization units.
ACTIVITY 2800 LAU/g.
AVAILABILITY LABILASE is avalaible in liquid form
SAFETY LABILASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. The declared activity of LABILASE is maintained for at least six months when stored at
STORAGE The declared activity of LABILASE is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.
Leider gibt es für diesen Aussteller kein deutsches Firmenprofil.
Our brewing enzymes, malt extracts, hop products, natural flavours and our know-how can help you to modulate beer attenuation, beer bitterness, hop aroma, palate fullness, to improve beer production yields and to produce special beers.