Proteins are natural components, contained
in all floury raw materials which pass over into the mash during
starch digestion.
The degradation of these proteins reduces foam formation and
top layer formation in the course of fermentation and improves
nitrogen supply of the fermenting yeasts, thus higher alcohol
yields result.
Distizym® P7 A special enzyme for protein degradation in distilling mashes from farinaceous raw materials. Produced from a selected strain of Bacillus subtilis. The main enzyme activity is based on a proteinase.
Distizym® PROTACID Thermotolerant, acid stable fungal special enzyme for protein degradation in distilling mashes from farinaceous materials.
