g and the protective action of maltose on the enzymes. Alpha amylase produces polysaccharide sugars that survive at higher temperatures than beta amylase. It is common for beta amylase to break down before the alpha amylase since it has a higher heat tolerance thus making the life expectancy of the beta amylase shorter. This results in an malt extract that is richer in poly saccharides and dextrins.Proteolysis is another enzyme found in the mashing process. This enzyme is readily extracted using water. This enzyme is important to the process since it creates enough breakdown of protein to give the beer its flavor and also character. Proteolytic enzymes are a successful way of chillproofing beer, a process that allows the enzyme to digest the proteins in the finished product, when the temperature is changed from stable to extreme cold. The composition of the proteolysis is needed to provide the yeast with nutrients needed during fermentation FermentationAt this point in the process the extracted is aerated to provide oxygen for fermentation of the product. Special yeast enzymes are added depending on the process of fermentation chosen. With fermentation being an exothermic process, when the yeast enzyme is S.Carlsbergenisis the temperature of the fermentation is between 8-9C it takes about 7-8 days for the fermentation of the malt extract to reach about 85% completion. S.Carlsbergenisis causes the beer batch to flocculate and settle at the bottom at the end of the fermentation process.The other enzyme the can be added the batch is S.Cerevisiae. This enzyme when added to the batch can accelerate the fermentation process, this enzyme operates at a higher temperature usually between 16-20C and the fermentation process takes place in about three days. In the cases of this enzyme when it is added to the batch it causes the batch particles to settle this time at the top of the batch. Fermentation in the beer brewing process can be prob...
