Wort fermentability of high gravity (20 ◦ P) (A) and very high gravity (24 ◦ P) (B) fermentations supplemented with Neutrase, Flavorzyme and Protamex, respectively. Error bars indicate the standard deviations from two independent samples.
Concentration of the flavor and aroma components in the final beers.a
Table 1
Foam stability of the final beers produced by supplementing three proteases.a