Enzymatic complex preparation produced from a selected fungal and bacterial strains
It’s used for the treatment of beer wort during wort production or fermentation. Its enzymatic complex activity promotes the hydrolysis of starch and dextrins into fermentable sugars. The action of dextrinases releases fermentable sugars in the medium in order to produce higher alcohol level during fermentation.
Dosage: 3-10 g/hL at the beginning of the fermentation.