abv Alphamylase FA

AB Vickers process additives

abv Alphamylase FA is a liquid fungal alpha- amylase obtained from a selected strain of aspergillus oryzae. It hydrolyzes alpha – 1-4 glucosidic linkages in starch, producing large amounts of maltose.

  • Benefits

    • Enables a higher level of fermentable sugars in wort fermentations
    • Eliminates residual Starch in wort
    • Controls attenuation in brewery fermentation
    • Facilitates removal of starch hazes in beer
    • In starch industry can be used for the production of high maltose syrups
    • In alcohol industry can be used in saccharification stage
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