Name: Maturex® Pro
Brand: Novozymes

Get in touch

Cookie policy

Privacy policy

Privacy policy for Novozymes’ recruiting system

Legal notice

Sitemap

Regulatory compliance

Non-financial site data

ESG integration

Whistleblower hotline

General terms and conditions

Helpful links

Advanced protein solutions

Food & beverages

Household care

Human health

Professional cleaning

Consumer biosolutions

Animal Health & Nutrition

Leather & textiles

Aquaculture

BioAg

Pulp & paper

Bioenergy

Carbon capture

Fine chemicals

Agricultural & industrial biosolutions

Product safety

Quality and safety

Supplier management

Awards

Novozymes Market

Control reports

About Novozymes

Facebook

LinkedIn

YouTube

Instagram

Distilling

Grain & starch

Our solutions

Powerful biotech

What are enzymes?

What are microbes?

The world's best kept secret

Media & news

Sustainability

How we work with sustainability

How we perform on sustainability

Impacting the world with biotech

How we transform food systems

How we do business

Investors

Careers

Purpose

Open positions

Career opportunities

Work for a cause, not just a company

About us

Strategy

Business model

Why choose Novozymes

Positions & policies

Leadership & ownership

Our subsidaries

Our history

Get to know us

This product reduces fermentation times so you can achieve consistent, faster throughput. This is especially useful during peak seasons, when your capacity is tightest.

Consistent, faster throughput

Diacetyl causes a butterscotch flavor in beer. It&#039;s often ranked as one of the most undesirable off-flavors. This product reduces diacetyl formation so you can deliver the consistent flavors consumers demand.

Consistent beer flavour

By increasing your fermentation capacity, this product could allow you to meet demand even in peak season. That would allow you to delay capital investment in fermenters and still meet your production targets.

Delay capital investment

This product allows you to shorten the rate-limiting warm maturation (diacetyl rest) process. It may even allow you to bypass it altogether. This results in increased fermentation capacity.

Increase fermentation capacity

Request Sample

Maturex® Pro delivers faster throughput during peak periods while ensuring flavour consistency and control.

Consistent, faster throughput This product reduces fermentation times so you can achieve consistent, faster throughput. This is especially useful during peak seasons, when your capacity is tightest.
Consistent beer flavour Diacetyl causes a butterscotch flavor in beer. It&#039;s often ranked as one of the most undesirable off-flavors. This product reduces diacetyl formation so you can deliver the consistent flavors consumers demand.
Delay capital investment By increasing your fermentation capacity, this product could allow you to meet demand even in peak season. That would allow you to delay capital investment in fermenters and still meet your production targets.
Increase fermentation capacity This product allows you to shorten the rate-limiting warm maturation (diacetyl rest) process. It may even allow you to bypass it altogether. This results in increased fermentation capacity.

Benefits

Maturex® Pro is an alpha-acetolactate decarboxylase. It gives you consistently low levels of diacetyl in the final beer. With Maturex® Pro, you get shorter maturation times. That means you can make the most of your available capacity. It also cuts your energy consumption. If you're producing low-alcohol beers, Maturex® Pro supports leaner process conditions.

Details

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

<article class="align-right media media--type-image media--view-mode-ckeditor-medium"><div class="field field--name-field-media-image field--type-image field--label-hidden field__item"> <img src="https://cdn.novozymes.com/sites/default/files/styles/small_proportional/public/image/2023-03/safe_handling_icon.png.webp?itok=mCNXGSFp" width="120" height="121" alt="safe handling icon" loading="lazy" class="image-style-small-proportional" /></div>
 
 </article><ul><li>Avoid breathing dust/fume/gas/mist/vapors/spray</li>
	<li>Avoid contact with eyes, skin, or clothing</li>
	<li>In case of inadequate ventilation wear respiratory protection</li>
	<li>IF INHALED: Remove person to fresh air and keep comfortable for breathing</li>
	<li>If experiencing respiratory symptoms: Call a POISON CENTER or a doctor</li>
	<li>Store in a dry place. Store in a closed container</li>
	<li>Dispose of contents/containers in accordance with local regulations</li>
</ul>For more safety information, please watch the entire series of <a href="https://www.novozymes.tv/channel/10795880/safety-material" target="_blank">safety videos</a>.

Safe handling

Product features, details and benefits

Liquid

Acetolactate decarboxylase

Maturex-Base1

Maturex® Pro

Diacetyl is a key cause of off-flavor in beer. Diacetyl reduction by yeast happens during storage. That process needs longer maturation times. Acetolactate decarboxylase prevents the formation of diacetyl. That allows brewers to shorten maturation times by up to 14 days for reduced cellar costs. 

 
Diacetyl and 2,3-pentanedione, also known as vicinal diketones (VDKs), are flavor components. They're generated at the beginning of fermentation. If they exceed a specific flavor threshold, VDKs will give beer an undesired off-flavor. Diacetyl is the main contributor to these off-flavors. It has a butterscotch or buttery flavor.

During storage, yeast reduces VDKs. This reduction is one of the parameters used to evaluate a beer's degree of maturation. Brewers use acetolactate decarboxylase to prevent the formation of diacetyl. 

Acetolactate decarboxylase reduces vicinal diketone formation. It converts its precursors into acetoin and 3-hydroxy-2-pentanone. These are flavor free. 

Acetolactate decarboxylase catalyzes the following reaction: (2s)-2-hydroxy-2-methyl-3-oxobutanoate &lt;=&gt; (3r)-3-hydroxybutan-2-one + CO2. 

By reducing diacetyl levels, acetolactate decarboxylase can cut maturation times by 2 to 14 days. That means lower cellar costs. It also means brewers don't need to reprocess so many batches because of high diacetyl levels.

How acetolactate decarboxylase reduces diacetyl in brewing

Which product is right for you?

Testing one of our products in your own production is the best way to experience all the benefits.