No-Low Zyme is an innovative enzymatic solution developed to enhance the production of low- and no-alcohol (No-Low) beverages. This enzyme converts fermentable maltose into non-fermentable isomalto-oligosaccharides (IMO), thereby reducing the real degree of fermentation (RDF). Since yeast cannot ferment IMO, they do not contribute to alcohol production but improve the body and mouthfeel of the beer, offering a richer flavor profile more similar to traditional beers.
No-Low Zyme is easily integrated into existing brewing processes without requiring significant investments. Also, it can lower energy consumption during dealcoholization processes, as it reduces the amount of alcohol that needs to be removed. This results in lower operational costs and a reduced environmental impact associated with No-Low beer production.
In summary, No-Low Zyme provides an effective solution for brewers who want to offer low- and no-alcohol options without compromising taste and quality, while also improving production efficiency and sustainability.
Ingredients: Enzymatic preparation based on fungal-origin transglucosidase.
Recommended quantity: 1 - 5 gram per kg of malt
Usage: For the production of no- and low-alcohol beers with reduced Real Degree of Fermentation (%RDF), it is recommended to add No-Low Zyme directly into the mash vessel either simultaneously with the grist or shortly after the ‘mashing-in' process. A single infusion at 63 - 66 ⁰C is recommended, as this promotes the activity of B-amylase which converts starch into maltose, which No-Low Zyme in turn can convert to IMO:s. Well-modified malts with low gelatinization temperatures is preferred.
The enzyme has been produced through fermentation of a microorganism that is not present in the final product. The microorganism has been optimized using modern biotechnology. The enzyme cannot be used in organic production.
