Abstract
Two newly developed polysaccharide-degrading enzymes were evaluated. One, a pullulanase, Promozyme™, can be used alone during mashing, wort treatment, or fermentation to increase the fermentability of wort. When used during fermentation in combination with a fungal α-amylase, Fungamyl®, apparent attenuations above 100% can be reached. The other enzyme, a multicomponent carbohydrase, SP-249, degrades the nonstarch polysaccharides of barley and malt, resulting in reduced wort viscosity and improved runoff. SP-249 is more efficient than commercial β-glucanases.
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