Amylase (25g)

Amylase is an enzyme which converts starch to sugar. Is is used in wines where the starch content may be very high (such as vegetable-based wines, like parsnip), where the starch can create a haze in the wine. It will also create more fermentable sugar in the wine.

Amylase can also be used in beer that has suffered from a stuck fermentation. It will break down some of the starch, releasing sugar and enabling the yeast to re-start the fermentation process.



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Weight 0.3kg
Make Ritchies