Glucoamylase is a fungal-derived enzyme which breaks
down dextrins into simple sugars.
For use in mashing of starch-based substrates, such as raw grains and potato, for
fermentation of alcohol to make distilled spirits. Can also be used for maximising
yield when mashing malted grains using natural, diastatic enzyme activity.
Add enzyme to liquefied starch slurry or malted grain mash once below 65°C (149°F).
Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before
cooling for fermentation. Alternatively, add to mash/wort along with yeast and
ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within
tolerance for yeast) for simultaneous saccharification and fermentation.
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