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GA Liquid Gluco-Amylase 250ml
GA Liquid Gluco-Amylase 250ml
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$39.99 USD
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$39.99 USD
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GA optimizes the conversion of starch to fermentable sugars and reduces the risk of residual sugars at the end of fermentation. GA contributes to the optimization of yield.
Dependent on amount of grain/starch liquefied in mash and fermentation conditions, recommended dose is 35– 75 millilitres /100 kilograms of grain.
Add the measured GA to the fermentation about 30 minutes after the addition of yeast at a temperature of 25°C - 35°C and pH range of 4.5 - 5.5. Agitate or gently stir.
GA is a selected gluco amylase (amyloglucosidase) enzyme capable of hydrolyzing glucosidic linkages of short chain dextrins to fermentable sugars to be up-taken by the yeast during the fermentation process.
GA is used in distilleries for saccharification, and for simultaneous saccharification and fermentation (SSF) of whole grain mashes and starch substrates to fermentable sugars.
GA provides to the yeast the necessary quantity of dextrose during fermentation avoiding the stress due to high level of sugars as well as mitigating contamination during the yeast lag phase.
GA should be stored in a cool and dry area away from heat and direct sunlight for maximum stability. Shelf Life: 12 months if stored <25°C
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Dependent on amount of grain/starch liquefied in mash and fermentation conditions, recommended dose is 35– 75 millilitres /100 kilograms of grain.
Add the measured GA to the fermentation about 30 minutes after the addition of yeast at a temperature of 25°C - 35°C and pH range of 4.5 - 5.5. Agitate or gently stir.
GA is a selected gluco amylase (amyloglucosidase) enzyme capable of hydrolyzing glucosidic linkages of short chain dextrins to fermentable sugars to be up-taken by the yeast during the fermentation process.
GA is used in distilleries for saccharification, and for simultaneous saccharification and fermentation (SSF) of whole grain mashes and starch substrates to fermentable sugars.
GA provides to the yeast the necessary quantity of dextrose during fermentation avoiding the stress due to high level of sugars as well as mitigating contamination during the yeast lag phase.
GA should be stored in a cool and dry area away from heat and direct sunlight for maximum stability. Shelf Life: 12 months if stored <25°C
