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  • Reduce the effects of acid in brewing water
    Reduce the effects of acid in brewing water
    2022-11-07

    1. The damage of pH to enzymes. Throughout the saccharification process, pH often significantly impairs the activities of different enzymes. The high repeat pH of the water causes the pH of the mash to rise, reducing the uniqueness of the enzyme. For α-pepsin and some exopeptidases, in the reduced p

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