by Hubert | Jun 3, 2005 | Brewing
Malt-Components Enzym Optimum Activity °C pH Gum Substances Glucanases 40-45 4.7-5.0 Proteins Proteases 45-50 5.0-5.2 Starch beta-Amylase 60-65 5.4-5.6 alpha-Amylase 70-75 5.6-5.8 pH and temperature are the key parameters for controlling the enzymatic degradation...
