Novozymes Fungamyl® BrewQ helps you get the maltose/glucose ratios you need to match a range of beer styles. Fungamyl® BrewQ is a maltogenic alpha-amylase. It breaks down starches to give you a higher alcohol output. Fungamyl® BrewQ is also suited for the attenuation adjustment in fermentation.
In this product the key enzyme activity is provided by endo-amylase that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides.
Achieve desired attenuation
This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.
By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.
Achieved desired maltose-glucose ratio
Most brewer's yeast strains consume the glucose in the wort before other sugars. Only then do they consume maltose. That's why high levels of glucose in wort can inhibit the fermentation of maltose. With this product, you can achieve a maltose-glucose ratio to suit your specific yeast strain.
Component name: Alpha-amylase
Activity: 800 FAU-F/g
Color: Light to dark brown
Physical form: Liquid
Approximate density (g/ml): 1.26
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
How Alpha-Amylase enzymes help attenuation in brewing
Alpha-amylases break down starch. Unlike glucoamylases, they can cleave α-1,4-glucosidic linkages anywhere on the starch molecule. That makes them relatively fast acting. Combined with pullulanases, α-amylases reduce conversion times. They also help brewers get maltose/glucose ratios to match a range of beer styles.
Alpha-amylases hydrolyze starch by cleaving α-1,4-glucosidic linkages. They yield maltotriose and maltose from amylose. From amylopectin they yield maltose, glucose, and limit-dextrin.
They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.
Glucoamylases are another class of enzyme used in attenuation. They also cleave α-1,4-glucosidic linkages but only at the non-reducing ends of amylase and amylopectin. α-amylases can work on any 1,4-glucosidic linkage. Being able to work at random locations on the starch molecule makes them relatively fast-acting.
Used in combination with pullulanases, α-amylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.
The desired attenuation solution is a choice for the brewery to make. This application sheet focuses on the performance of Attenuzyme® Pro and Attenuzyme® Core, which are the recommended solutions for highly attenuated beer.
Rates of production of fermentable sugars are dose- and time-dependent.
Attenuation control and light beer production
Novozymes offers a broad range of attenuation control products to allow brewers to manage fluctuations in attenuation and create highly attenuated beers in a simple, cost-effective manner.
● Customized solutions to reach specific attenuation targets and needs
● Manage consumer trends towards low-calorie and light beers
● Opportunity to reach desired maltose to glucose ratios
● Obtain the desired level of fermentable sugars every time
Five products can be used—either alone or combined—to achieve desired attenuation levels within the specified production parameters of the individual brewery and brand:
Fungamyl® BrewQ is a maltogenic alpha-amylase used to breakdown of starches, facilitating a higher alcohol output.
The Novozymes range of attenuation enzymes help to break down amylose and amylopectin.
More information can be found in the “Brewing Handbook”.
Description - A classic fungal alpha-amylase used to increase the breakdown of starches, facilitating higher alcohol output
Declared enzymes - Alpha-amylase
Catalyzes the following reactions: Endo-amylase that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides
Declared activities 800 FAU-F/g
Physical form - Liquid
Production method - The enzyme product is manufactured via fermentation of a microorganism not present in the final product. The production organism is improved by means of modern biotechnology
Density 1.26 g/ml
Please see the Fungamyl® BrewQ - Product Data Sheet
Safety, handling and storage
Safety, handling and storage guidelines are provided with all products.