FIELD: food industry.
SUBSTANCE: invention is related to a method of preparing beer wort. Method envisages addition in the glucoamylase mash, that is at least 90% identical to sequence, shown in SEQ ID NO: 1, the mash contains malted and non-malted grains.
EFFECT: use of the said glucoamylase for mashing allows using smaller amount of enzyme with reduced time of mashing and improved profile of sugar in the wort.
13 cl, 5 tbl, 4 ex
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