Beer
How enzymes helped this customer find more capacity by reducing the required occupancy time in the fermenter
An international brewer was capacity constrained in the fermentation/storage area. They needed to find capacity to increase volume and meet demand.
Finding a cost-efficient way to boost volume was hard
An international brewer was capacity constrained in the fermentation/storage area. They needed to find capacity to increase volume and meet demand.
Fermentation required 7 days, of which 2-3 days were diacetyl rest, giving the yeast time to take up diacetyl and turn it into acetoin.
While the brewer could have expanded capacity with a large capital expenditure, high energy and raw material prices were already a challenge. It was much preferable to avoid further investments.
Maturex® Pro cuts fermenter time by 2 days
Novonesis Maturex® Pro helped reduce the required occupancy time of the fermenter by two days. Considering both fermentation, cooling and cleaning, the result was an estimated 15-20% reduction – a significant capacity release.
Maturex® Pro converts alpha-acetolactate (produced by the yeast) to acetoin. This avoids diacetyl. The customer measured diacetyl in spec when the beer attenuated.
Proper application ensures enzyme effectiveness
Application is key to the success of the enzyme. In some cases, it needs to be “around” the yeast before the yeast produces alpha-acetolactate.
If there is a layering in the fermenter and the product was applied long after the yeast was pitched, the yeast releases alpha-acetolactate – which turns into diacetyl by spontaneous decarboxylation. Once diacetyl is produced, the yeast must take it up and convert it to acetoin.
Maturex® Pro only works on alpha-acetolactate.
Location: Europe
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