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