Maturex® Pro works by eliminating precursors as the yeast excretes them, so it needs to be added with the yeast. Add both Maturex® Pro and yeast before you add the chilled wort to the fermenter. 

Maturex® Pro is a concentrated product. Used correctly, it gives you the benefits shown above. We’ve worked out a per hectoliter cost below, with a dose of 1.5g/hl to begin with. Additional benefits, including cost savings from lower energy use or tank turn around, aren’t taken into account in our calculation.

€169.95 for 500 g:

•    Per hectoliter cost = 60ȼ
•    Around 284 hectoliters of beer produced

€279.95 for 1 kg:

•    Per hectoliter cost = 49ȼ
•    Around 568hl of beer produced

Disclaimer: These calculations are purely for illustrative purposes. The brewing process has many variables, and enzyme dosage will always need to be optimized for your individual process. So the costs per hectoliter shown here are in no way intended to represent actual values. Novozymes cannot guarantee the values shown here will match values in use. 
 

Long-term exposure to higher temperatures can reduce the shelf life of Maturex® Pro. Always store it between 0-10°C when not in use.

• Application Sheet
• Product Data Sheet (PDS)
• Safety Data Sheet (SDS)

Your adjunct ratio and the type of yeast you’re using directly impact diacetyl formation. Other factors include yeast conditions during fermentation. Low-FAN-related stress, for example, can influence diacetyl formation. 

Yeast cells excrete α-acetolactate and α-acetohydroxy-butyrate during fermentation. These are the precursors to vicinal diketones. Through extracellular spontaneous oxidative decarboxylation, α-acetolactate is converted to 2,3-butanedione, also known as diacetyl. α-acetohydroxy-butyrate is converted to 2,3-pentanedione. 

Late in fermentation and during maturation, the yeast takes up diacetyl and 2,3-pentanedione and reduces them into acetoin (3-hydroxy-2-butanone) and 3-hydroxy-2-pentanone. These compounds have far less flavor activity. 

Maturex® Pro converts the precursors of vicinal diketones directly into acetoin and 3-hydroxy-2-pentanone. That helps prevent their formation and reduces their levels. As an acetolactate decarboxylase (ADLC), Maturex® Pro competes with the spontaneous decarboxylation of α-acetolactate to diacetyl. But its action is much faster, which means it can prevent occasional peaks in diacetyl. You can also use Maturex® Pro to produce special beers made with cool or stopped fermentation and special yeast strains.

Weight dosage: 0.5g - 1.5g /hl of chilled wort

Example dosing scenario: 
First time dosing for 10hl of brew as follows:

1.5g/hl * 10hl = 15 g of enzyme

•    Recommended dose is between 0.5g and 1.5g/hl.
•    You may need a higher dosage in certain situations.
•    You’ll know you’ve reached optimal dosage when - at fermentation end - your diacetyl levels are under the flavor threshold.

The results you get from Maturex® Pro depend on environmental pH and temperature. Also, the strain of yeast you’re using, the composition of your wort and the original gravity of your brew will all influence results. So each application needs to be optimized.

Please note: 

•    It’s not possible to over-dose the product.
•    Begin with the highest dosing (1.5 g/hl) for the first brewing. That way you’ll be sure to see a positive impact.
•    After first use, gradually drop the dose in subsequent batches until you get to the right dose for you/start to see diacetyl rising. 
•    Start at 1.7 g/hl of chilled wort when you’re working with New England-style IPAs (NEIPAs). Then you can optimize dosing as necessary for dry hop creep.
 

As soon as possible after delivery, store your product at a temperature of 0-10⁰C.

Maturex® Pro is preferably added with the yeast before chilled wort is added into the fermenter, so it can begin working in early fermentation.

• Maturex® Pro works in conjunction with the yeast to maximize diacetyl prevention and is recommended to be dosed with the yeast.
• The recommended dosage is (0.5g - 1.5g per hectoliter).
• In some cases, a higher dosage may be required.
• The optimal dosage is reached when diacetyl levels are below the flavor threshold at the end of fermentation.

Maturex® Pro interacts with its environment, so the results are not only pH- and temperature-dependent, but also linked to yeast strain, wort composition and original gravity, therefore, each application needs to be individually optimized.

Yes, Maturex® Pro will work more efficiently the earlier you dose it into fermentation; it cannot be overdosed. Adding the full dose for two batches in the beginning of fermentation will keep the formation of the off-flavor components to a minimum.