Alpha Amylase Enzyme wine yeast From rum to bourbon and

From rum to bourbon and whiskeys this strain produces spirits with outstanding congener profiles

This high activity and high temperature alpha-amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures

Traditional bourbon strain that produces a spirit with an excellent congener profile that compliments barrel aging

Provides nitrogen to support yeast growth and viability in fermentation to optimize alcohol production and sugar utilization in distilling and brewing operations

Alpha Amylase Enzyme wine yeast From rum to bourbon andThis high temperature alpha amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch, this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains.