What are the effects and negative effects of adding glucoamylase in brewing?

The function of adding glucoamylase is to replace koji with enzyme in the production of liquor such as liquor, rice wine and Daqu, which can increase the yield of liquor and be used in vinegar industry. There is no negative impact.

Functions in alcohol industry: the raw materials are boiled and cooled to 60℃, the PH value is adjusted to about 4.0-4.5, glucoamylase is added, the reference dosage is 80-200 units/gram of raw materials, the temperature is kept for 30-60 minutes, and after cooling, it enters fermentation.

The role of starch sugar industry: after the raw materials are liquefied, adjust the PH value to about 4.0-4.5, cool to 60℃, add glucoamylase, the reference dosage is 100-300 units/g raw materials, and keep warm and saccharify.

Extended data:

The most primitive saccharifying starter in China may have several forms: starter, tiller or the mixture of starter and tiller.

In primitive society, due to improper preservation, grain will be moldy or germinated after being wetted, and moldy or germinated grain can be fermented into wine. Therefore, these moldy or germinated grains are the most primitive koji and raw materials for fermentation.

Perhaps for a period of time, moldy grains and germinated grains were indistinguishable, but there was a strict difference between flexion and tillering at least in Shang Dynasty.

Reference source: Baidu Encyclopedia-glucoamylase

Reference source: Baidu Encyclopedia-Brewing