From starch to strength
In the manufacture of alcoholic beverages, enzymes offer a very simple way to improve the overall process flow and especially the alcohol yield. During anaerobic fermentation of yeast, fermentable sugars are converted into ethanol and carbon dioxide. Prior enzymatic splitting of plant starch into these fermentable sugars by amylases is a very important step in the production of beer and ethanol. In addition, other carbohydrate-degrading enzymes and also proteases can contribute to the optimisation of the process flow and thus to a higher alcohol yield.
Our comprehensive enzyme portfolio enables the production of alcoholic beverages to the latest standard.
Spritase optimises processes and alcohol yield in the ethanol industry.
Optizym ensures smooth processes and improves beer production.
The basic material for the production of ethanol is starch, which is split into fermentable sugars by heat and enzymes. The starch is mashed into water, heated to the gelatinisation temperature and then liquefied using various amylases. Alpha-amylases are used to decompose high-molecular starch into water-soluble dextrins. Subsequent application of glucoamylases splits these short-chain dextrins into individual glucose monomers.
Beer is made by fermenting malt (germinated grain). The art of brewing is being constantly refined in order to raise the quality of the final product and the efficiency of manufacture. Formerly brewers relied on naturally occurring enzymes in the malt, but today with technically produced enzymes it is possible to control the production process much more precisely in order to meet rising quality demands as well as reduce costs.
We generate our technological expertise at the Stern-Technology Center.
We stay at the forefront, and present our knowledge at many different events.
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SternEnzym GmbH & Co. KGKurt-Fischer-Straße 5522926 Ahrensburg, Germany