SPIRITS PRODUCTS - PROTEIN DEGRADATION
Proteins are natural components, contained in all floury raw materials which pass over into the mash during starch digestion.
The degradation of these proteins reduces foam formation and top layer formation in the course of fermentation and improves nitrogen supply of the fermenting yeasts, thus higher alcohol yields result.
Distizym® PROTACID
Thermotolerant, acid stable fungal special enzyme for protein degradation in distilling mashes from farinaceous
materials.