GLUCOAMYLASE POWDER – ENZYME FOR TRADITIONAL WINE MAKING PROCESS

Glucoamylase is an enzyme that hydrolyzes the α-1,4-glucosic bond. The enzyme can cleave α-1,4-glucosic bonds from the non-reducing end of the starch molecular chain and slowly hydrolyze α-1,6-glucosic bonds to convert starch into glucose. Glucoamylase with high conversion capacity is recovered from deep fermentation with high quality microbial strains.

PRODUCT FEATURES

OPERATING CONDITIONS

• Temperature: 40-70oC; Optimal 60-65oC
• pH: Stable at 3.0-5.5; optimal 4.2-4.6

INSTRUCTIONS FOR USE

• Making wine on liquid medium:

Adjust the pH of the ingredients to about 4.5 with sulfuric acid; Dilute glucoamylase enzyme with water at a ratio of 1:5-1:10 and add it to the ingredients, then keep it at 58oC for about 30 minutes for the saccharification process to occur; Next, cool to carry out the alcoholic fermentation process.. Use content of 1.0-1.5 kg of enzyme per 1 ton of raw materials.

• Making wine on solid medium:

First, dilute the enzyme with water in a 1:3 ratio. After cooking, the ingredients will be cooled to a temperature of 60oC, then glucoamylase will be added, stirred and mixed for 30 minutes for the saccharification process to occur. After the temperature of the ingredients drops to 30oC, add yeast and mix well, then put all the ingredients into the fermenter. The amount used is 1.0-1.5 kg per 1 ton of raw materials.

PACKAGING, STORAGE AND SHELF LIFE

Packaging: 25kg/ bao, 50kg/ bao

Preserve: The product is stored in a cool place, away from high temperatures and direct sunlight.

Expiry:

• 6 months at room temperature in original, unopened packaging, away from direct sunlight. Shelf life lasts 18 months if stored at temperatures 0-10^oC.
• Prolonged storage and/or harsh conditions such as high temperatures lead to higher usage levels, so storage under these conditions should be avoided.