Predictable and targeted attenuation
25% fewer calories - same alcohol
Simple and cost-effective
New degree of control
The basic premise of controlling attenuation of wort is to increase, or maintain at a specific level, the percentage of fermentable sugars derived from starch. Attenuation enzymes are useful to achieve a predicatble result, and can be used in the brewhouse, or possibly during fermentation.
The degree of attenuation is governed by these factors: The choice of enzyme (glucoamylase, alpha-amylase, pullulanase or combination), enzyme stability at various temperatures and pH, conversion temperature and time.
Shorten mashing times by up to 50%
ADF vs RDF
A family of solutions
Your solutions for attenuation
Novozymes Attenuzyme® Pro is a high-performing, fast-acting combination of glucoamylase, α-amylase and de-branching enzyme (pullulanase) that enables production of highly attenuated beers with greater ease, including shorter mashing times, lower enzyme dosages and the ability to produce super-high attenuated beers.
- Shortern mashing times by up to 50%
- Increase brewhouse capacity
- Save time and energy
Attenuzyme® Core is a straightforward glucoamylase with limited α-amylase activity. It’s used to produce highly fermentable glucose-based worts.
If the brewer wishes to address attenuation adjustment in fermentation, the best solution is Novozymes Fungamyl® BrewQ, which is a classic fungal α-amylase used to increase starch breakdown, facilitating higher alcohol output.
Attenuzyme® CLIP is also sometimes useful. It’s a heat-stable pullulanase that accelerates production of highly fermentable worts when used in conjunction with a glucoamylase.