Enzymes for diacetyl control

Avoid butterscotch off-flavors

Enzymes for diacetyl control

 

Ensure consistent beer flavors

Diacetyl is a key maturation indicator. Our enzymes prevent diacetyl forming during fermentation by eliminating the precursor. That reduces the maturation time while ensuring the specified flavor profile of your final beer. The result is a reliable and predictable process.

With Novozymes enzymes, brewers can effectively control formation of diacetyl, which reduces cellar costs, maturation times and the need to reprocess batches due to high diacetyl.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Increase fermentation capacity
Consistent, faster throughput
Consistent beer flavour
Delay capital investment
Maturex® Pro
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Increase fermentation capacity
Consistent, faster throughput
Consistent beer flavour
Delay capital investment
Increase fermentation capacity
Consistent, faster throughput
Consistent beer flavour
Delay capital investment

Get the highest performance with our best-in-class solutions

Explore our best-in-class products Go to product overview
 
maturex-pro

What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for diacetyl control? Book a no-obligation meeting with a Novozymes representative.

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