Converting Carbohydrates to Simple Sugars with Artificial Enzymes

First published on Distillique's website 2015 GM Bosman

So Malted Barley is the conventional source of Enzymes for the Starch Conversion Process, but many of Distillique's clients choose to use Artificial Enzyme Sources - concentrated Alpha Amylase and Gluco Amylase Liquids - rather than Malted Barley.

There are many reasons for this choice, but firstly, South African Malted Barley can be of inconsistent quality, leading to inconsistent conversions.

Secondly, South African Malted Barley adds no (or very little) flavour or aroma to the products, due to the fact that the Malting Process is not stopped by Peat or Fire Burning Kilns.

Finally, South African Distillers (specifically Home Distillers) tend to experiment with many different Grain Types, and in producing a Single Malt Sorghum, Rye, Wheat or Corn (Maize) Whisk(e)y, they have no choice other than using Artificial Enzymes, as the use of Malted Barley in such a Mash will not be allowed.

We made the following video to help our Home Distillers with the conversion process when experimenting with different grain bills. It is based loosely on one of the sections covered in our W2: Whisky and Moonshine Practical Training Course.