Enzymes for diacetyl control
Avoid butterscotch off-flavors
Ensure consistent beer flavors
Diacetyl is a key maturation indicator. Our enzymes prevent diacetyl forming during fermentation by eliminating the precursor. That reduces the maturation time while ensuring the specified flavor profile of your final beer. The result is a reliable and predictable process.
With Novozymes enzymes, brewers can effectively control formation of diacetyl, which reduces cellar costs, maturation times and the need to reprocess batches due to high diacetyl.
Control diacetyl formation
With our enzymes, you can effectively control formation of diacetyl. That reduces your cellar costs and maturation times. It also means fewer batches reprocessed due to high diacetyl.
Which solution is the right one for you?
Find the right solution for you in our global portfolio. To find out more about products available in your region, get in touch with your local Novozymes representative.