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Still Spirits Distiller's Glucoamylase Enzyme

Glucoamylase is a fungal-derived enzyme that breaks down dextrins into simple sugars.

Use glucoamylase in the mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximizing yield when mashing malted grains using natural, diastatic enzyme activity.


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