Frequently asked questions on Enzymes in distilling
Enzymes are proteins that act as catalysts. When one substance needs to be transformed into another, nature uses enzymes to speed up the process. In our stomachs for example, enzymes break down food into tiny particles to be converted into energy.
No, enzymes are proteins acting as biological catalyst and are not alive.
Enzymes are biocatalyst and not living organism. However, the microorganism used to produce enzymes might have been genetically enhanced. Most of the new generation enzymes are produced using modern biotechnology. Please consult technology specialist for enzyme recommendation catering to your labelling need. Contact us
Enzymes are processing aids thatare required to achieve efficient fermentation. Enzymes play indirect roletowards making desired precursors for achieving right organoleptic properties.Contact Novozymes technical specialist to fine tune process as per your need.
Enzymes used in distilling need to be food approved based on recommended purity specifications for food-grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemical Codex (FCC). Please contact Novozymes account manager for certificates as well as statements catering your needs.
For corn it is around ~405-410 liters of ethanol per ton of corn whereas for small grains like wheat/rye & barley it is around ~370-380 liters of ethanol per ton of grain. It is worth mentioning that ethanol yield very much depends on starch content of the grains. Please consult Novozymes technology specialist to get recommendations on improving ethanol yield in your distillery.
There are many ways to improve ethanol yield, for example, using right enzymes, by optimizing process conditions, better hygiene management, accurate analytics and measurements. Contact us to estimate optimization potential in your distillery.
In distilling, gravity is defined as % dry solids (% DS) in mash/fermentation broth. Typically, DS% ≥ 30% is consider as high gravity fermentation (HGF), whereas simple HGF means 24% and over (especially o rye, wheat and triticale).
Generally, it is recommended not to dilute enzymes with water. The main reasons are a) it affects product stability and b) it might add uncertainty on enzyme dosage resulting in in efficient distilling process.
For distilling process, it is not needed as most of the enzymes will be deactivated during distilling process and they do not end up in final product which is spirits. For other processes where enzyme remain in the final product deactivation is needed. Contact us for recommendations.