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How glucoamylase enzymes help control attenuation in brewing

Glucoamylases break down starch. They're usually brewers' first choice when making light or low-calorie beers. They're also used to make small attenuation adjustments. Combined with pullulanases, glucoamylases allow brewers to reduce conversion times. 

Glucoamylases hydrolyze starch. They break α-1,4-glucosidic linkages at the non-reducing ends of amylose and amylopectin. They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.

Glucoamylases are typically brewers' first choice when producing highly attenuated beers. Consumers know these as light or low-calorie beers. Glucoamylases can also be used to make small adjustments in attenuation. 

Used in combination with pullulanases, glucoamylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.

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