Maturex® Pro: No buttery flavor

Maturex® Pro: No buttery flavor

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

The reduction in VDKs, carried out by yeast during storage, goes hand-in-hand with other maturation processes and is considered an essential criterion for evaluating the degree of maturation of beer.

Maturex® Pro is an Acetolactate-Decarboxylase (ALDC) enzyme which prevents the formation of diacetyl and 2,3-pentanedion by converting precursors directly into the flavor-free end-products of acetoin and 2,3-pentanediol, reducing maturation time by 2-14 days, which ultimately saves time and money for the maturation process through higher capacity utilization and allows for lower energy consumption.

Usage information    FAQs

Here is what our customers say about us:

“Maturex® Pro has streamlined our production process by ensuring that we consistently and reliably clear VDK tests on schedule to not only get beer out on time but to maximize the capacity of our cellar by reducing lengthy maturation times."

- Tony Tielli, Head Brewer, Roughtail Brewing Co. (4.15.2021)


Key benefits:

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.

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'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. 

Information on use

Safe handling

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:

  • Avoid breathing dust/fume/gas/mist/vapors/spray
  • Avoid contact with eyes, skin, or clothing
  • In case of inadequate ventilation wear respiratory protection
  • IF INHALED: Remove person to fresh air and keep comfortable for breathing
  • If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
  • Store in a dry place. Store in a closed container
  • Dispose of contents/containers in accordance with local regulations


For more safety information, please watch the entire series of safety videos.

How to dose

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. 

Per hectoliter cost

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. 
How to store

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.

Documentation for download
What causes diacetyl?

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. 

How Maturex® Pro reduces vicinal diketone formation.

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.

Dosage parameters

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.


Your questions answered

How do I maintain the product’s shelf life?

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

When do you add?

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.

I double batch over two days into the same fermenter; is it ok to add all of the Maturex® Pro dose into the fermenter on day one for both batches?

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.

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