High Gravity Brewing Utilizing ^|^alpha;-Glucosidase (Part 1)

This paper describes the development of a new technique that utilizes α-glucosidase to apply parallel fermentation to high gravity brewing. The addition of α-glucosidase at pitching to high gravity wort, whose original extract was 20% Plato or 25% Plato, prevented large increases in glucose concentration during fermentation owing to the glycosyltransfer reaction caused by this enzyme. The effect increased the attenuation degree of the beer and lowered the concentration of acetic acid in the beer.