The survival of limit dextrinase during fermentation in the production of Scotch whisky

Limit dextrinase, is art important enzyme in the hydrolysis of starch from cereals to fermentable sugars. Work is described which demonstrates the imp ortance of this enzyme in the production of Scotch whisky. The study consid ers the occurrence, survival and action of limit dextrinase (total and free ) during fermentation in malt and grain distilleries. The results of both l aboratory and distillery studies revealed that limit dextrinase can survive the conditions encountered during mashing and is not only present in the f ermenter but its activity can increase during fermentation This observation was important implications for the production of Scotch whisky, since the fermentation substrate (wash) is not boiled, the enzyme is therefore availa ble to degrade dextrins into fermentable sugars, and can potentially increa se the yield of alcohol.