Enzyme - Amino-Quik - WLN4200 - Vegetal papain

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Quick Overview
Enzyme that prevents hazing of beer kept in cool storage

Reduces chill haze

Vegetal papain

Optimal temp 55-65C

Added post-fermentation, maturing beer

Arts & Entertainment > Crafts & Hobbies > Homebrewing > Beer Brewing

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Details
Enzyme preparation for food use containing protease derived from Carica papaya

Country of origin Belgium

Application market Beer: Prevents hazing of beer kept in cool storage

Appearance light brown to brown liquid (appearance may vary from batch to batch)

Standardized activity 81 to 90 TU/mg

Status - Kosher approved

- Halal approved
- Food intolerance info available on request

Composition

Carrier glycerol 35 to 55 %
Stabilizing agent sodium metabisulphite (< 2g/kg)

Chemical properties

pH 4.0-6.0
Heavy Metals <30 ppm (as Pb)
Lead < 5 ppm
Arsenic <3 ppm
Cadmium <0.5 ppm
Mercury <0.5 ppm


More about enzymes here: http://www.whitelabs.com/DSM.html
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