B
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Kan man frysa in endozym protease?
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Nej, den ska förvaras mellan 5 - 15 grader C
-Alexander
Endozym Protease GF 250 g
Beskrivelse
Artnr: 632724
Enzymatic proteolytic preparation stabilised with glycerol. Usages include reducing chill haze, improving colloidal stability, and reducing the gluten content.
Usage: Added during transfer of wort (or must) to the fermenter for gluten-free productions, or during maturation for chill haze reduction and colloidal stability.
Dosage: 2 -1 0 g/hL of must or beer
Temperature between 10 - 25 °C at a pH between 4.5 and 7.0
The endopeptidase and exopeptidase solution has been produced by the separate fermentation of strains of Bacillus subtilis and Aspergillus niger.
Producer: AEB Brewing
Technical Data Sheet
Safety Sheet
Usage: Added during transfer of wort (or must) to the fermenter for gluten-free productions, or during maturation for chill haze reduction and colloidal stability.
Dosage: 2 -1 0 g/hL of must or beer
Temperature between 10 - 25 °C at a pH between 4.5 and 7.0
The endopeptidase and exopeptidase solution has been produced by the separate fermentation of strains of Bacillus subtilis and Aspergillus niger.
Producer: AEB Brewing
Technical Data Sheet
Safety Sheet
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Beskrivelse
Artnr: 632724
Enzymatic proteolytic preparation stabilised with glycerol. Usages include reducing chill haze, improving colloidal stability, and reducing the gluten content.
Usage: Added during transfer of wort (or must) to the fermenter for gluten-free productions, or during maturation for chill haze reduction and colloidal stability.
Dosage: 2 -1 0 g/hL of must or beer
Temperature between 10 - 25 °C at a pH between 4.5 and 7.0
The endopeptidase and exopeptidase solution has been produced by the separate fermentation of strains of Bacillus subtilis and Aspergillus niger.
Producer: AEB Brewing
Technical Data Sheet
Safety Sheet
Usage: Added during transfer of wort (or must) to the fermenter for gluten-free productions, or during maturation for chill haze reduction and colloidal stability.
Dosage: 2 -1 0 g/hL of must or beer
Temperature between 10 - 25 °C at a pH between 4.5 and 7.0
The endopeptidase and exopeptidase solution has been produced by the separate fermentation of strains of Bacillus subtilis and Aspergillus niger.
Producer: AEB Brewing
Technical Data Sheet
Safety Sheet