{"product_id":"ultra-ferm-10ml","title":"Ultra-Ferm - 10ml","description":"\u003cp\u003eUltra-Ferm is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethat completely hydrolyzes dextrins into fermentable glucose\u003c\/span\u003e. It helps eliminate residual sugar, allowing you to achieve a dry flavour profile. Ultra-Ferm is often used to \u003cimg\u003emake low calorie or Brut IPA beers.\u003c\/p\u003e\n\u003cp\u003eAPPLICATIONS:\u003cbr\u003e1) To reduce saccharification times.\u003cbr\u003e2) To saccharify unmalted cereal brews.\u003cbr\u003e3) To increase attenuation.\u003c\/p\u003e\n\u003cp\u003eFUNCTION IN BEER PRODUCTION:\u003cbr\u003eBrewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.\u003c\/p\u003e\n\u003cp\u003eIn the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eFUNCTION IN SPIRITS PRODUCTION:\u003cbr\u003eAfter starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.\u003c\/p\u003e\n\u003cp\u003eA suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3.\u003c\/p\u003e\n\u003cp\u003eOptimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI\/kg and after 85 hours with 13000 AGI\/kg, at pH 4.5 with temperature 60°C.\u003c\/p\u003e\n\u003cp\u003eFrom: White Labs, USA\u003c\/p\u003e","brand":"Bevie","offers":[{"title":"Default Title","offer_id":44234791846022,"sku":null,"price":9.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0008\/7221\/8684\/files\/KL10542-WLE4100Ultra-Ferm.webp?v=1786401091","url":"https:\/\/allthingsfermented.nz\/products\/ultra-ferm-10ml","provider":"All Things Fermented | Home Brew Supplies Shop","version":"1.0","type":"link"}