How to make better whisky with enzymes

Cereal grains are the staple ingredients of single grain whisky because they provide the starch which becomes alcohol. Whisky can be made from barley and corn. In some cases, a small amount of unmalted barley is added to attain niche flavors. Most often whisky is blended with single malt whisky to produce a much better tasting derivative type called blended Scotch whisky.

Enzymes when producing ethanol with best-in-class (BIC) products for further production of whiskey

When producing ethanol for further whisky production using enzymes produced via modern biotechnology (BIC), you should consider using the following enzymes.

Viscoferm™ - A viscosity-reducing enzyme
Liquoflow GO 3X™ - An alpha amylase
Saczyme Plus 2X™ - A gluco amylase

  • You can dose a VRE enzyme like Viscoferm™ at 50-100 gm per ton of grain in the slurry mixing tank.
  • At the fermentation stage, adding 250gm per ton of grain of Saczyme plus 2X™, is recommended.
  • Cereal flour is mixed with water to get the desired dry substance (typical range from 18 -28 % w/w) in the slurry mix. At this stage, it is recommended to dose around 50-100 gm Viscoferm™ per ton of cereal. Viscoferm™ is a viscosity reducing enzyme and plays a critical role towards reducing viscosity during the mixing stage. It does this by hydrolyzing arabinoxylans and NSPs (Non-Starch Polysaccharides), major components of small grains like wheat & triticale.
  • Next, add roughly 100 gm Liquoflow GO 3X™ per ton of cereal. The dosing should be followed by an increase in slurry temperature up to 85-87°C. The primary function of alpha amylase is to break down starch into dextrins. This process also helps to prevent a rise in viscosity due to starch becoming gelatinized. It is recommended to keep temperatures at 85-87°C for at least two hours to ensure full conversion of starch into small dextrins.
  • After this step, the resultant liquefact is cooled and transferred to the fermentation or saccharification vessel. At this stage, dose 250 gm of Saczyme Plus 2X™ per ton of cereal. The main task of glucoamylase is preparing food for yeast. This is achieved by breaking down dextrins into glucose.

Enzymes when producing ethanol with classical products for further production of whisky

When producing whisky with classical products, the most common raw material used is barley.  

Termamyl Classic™ - An alpha amylase
Ultraflo XL™ - A viscosity reducing enzyme
Amylase AG 300L™ - A gluco amylase

  • Dose 200 gm Ultraflo XL™ per ton of cereal in the mixing tank. Apart from improving filtration efficiency, Ultraflo XL also improves efficiency in the distillation column (less fouling).
  • Next, add roughly 250-350 gm Termamyl Classic™ per ton of cereal. The dosing should be followed by an increase in slurry temperature up to 85-87°C. The primary function of alpha amylase is to break down starch into dextrins. This process also helps to prevent a rise in viscosity due to starch becoming gelatinized.  It is recommended to keep temperatures at 85-87°C for at least two hours to ensure full conversion of starch into small dextrins.
  • After this step, the resultant liquefact is cooled and transferred to the saccharification or fermentation vessel.  At this stage, dose 500-700 gm of Amylase AG 300L™ per ton of cereal. The main task of glucoamylase is preparing food for yeast. This is achieved by breaking down dextrins into glucose.

Disclaimer: Please note that this is a general dosing guidance. You can always fine tune the dose further.

If you have any questions, please don’t hesitate to contact our distilling experts 

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Novozymes enzymes optimize your distilling process by ensuring high-quality output and consistency. We offer a wide range of solutions depending on your production process and needs.

Please note that enzymes are process aids and are thus not present in the finalized spirit.

To find similar instructions when producing ethanol for further vodka production click below or get in touch with one of our distilling experts