The application of pectolytic enzyme
preparations provides for an optimal preparation of the raw
materials since the fruit tissue undergoes intensive digestion
releasing valuable ingredients. The fruit aroma is enhanced,
the mash is liquefied more quickly and made pumpable. The appropriate
enzymes facilitate fermentation onset, the mash ferments through
better and alcohol yields are higher.
Distizym® Arom An highly purified enzyme preparation
in powder form to release glycosidically bound aroma substances in
fruit distilling mashes. The b-glucosidase activity of Distizym®
Arom leads fruit specifically to a liberation of olfactive and taste-giving
terpenes and thus the fruit typical bouquet is enhanced and acquires
more emphasis and body.
Distizym® AG-7 Glucoamylase for the
saccharification of starch
in distilling mashes.
Distizym® INU-ex A highly concentrated enzyme preparation
in powder form for the optimal digestion of inulin in distilling mashes
from tubers, such as particularly topinambour.
Distizym® FM A liquid, concentrated pectolytic enzyme preparation for the optimal digestion of distilling mashes from berries and stone fruits.
Distizym® FM-TOP A liquid, highly concentrated pectolytic enzyme preparation with increased macerating effect for the optimal digestion of distilling mashes from pome fruits and particularly from fruits and tubers with hard pulp, e.g. topinambur.
