Description
Enzyme-assisted cold extraction maximizing flavor clarity.
Technical
Proteases (e.g. bromelain) hydrolyze proteins while amylases (e.g. α-amylase) break starches into sugars. This dual-action creates cleaner flavor profiles by reducing macromolecular turbidity.
Culinary Significance
Eliminates bitterness in cold brew coffee while enhancing fruity notes, allows tea tannin modification without heat-induced astringency.
Science
Primary Reaction
Enzymatic hydrolysis
Parameters
Temperature
10°C optimal
4°C to 15°C range
Time
18h
8h – 36h
Equipment
Precision immersion circulator0.45μm sterile filtersORP meter