The Survival of Limit Dextrinase during Fermentation in the Production of Scotch Whisky

Limit dextrinase, is an important enzyme in the hydrolysis of starch from cereals to fermentable sugars. Work is described which demonstrates the importance of this enzyme in the production of Scotch whisky. The study considers the occurrence, survival and action of limit dextrinase (total and free) during fermentation in malt and grain distilleries. The results of both laboratory and distillery studies revealed that limit dextrinase can survive the conditions encountered during mashing and is not only present in the fermenter but its activity can increase during fermentation. This observation has important implications for the production of Scotch whisky, since the fermentation substrate (wash) is not boiled, the enzyme is therefore available to degrade dextrins into fermentable sugars, and can potentially increase the yield of alcohol.