Enzymes for fermentation control
Better control of fermentation - FAN and diacetyl
Consistent FAN levels and stable fermentation
With Novozymes enzymes, brewers gain consistent, higher levels of FAN and stable fermentation even in high-barley or high-adjunct brewing. Brewers also gain improved mash filtration and extract yields in the brewhouse – without compromising on beer foam stability – due to the changes the enzymes make in the protein matrix.
Challenges for brewers with FAN and diacetyl
For optimal fermentation and beer quality, yeast needs sufficient Free Amino Nitrogen (FAN) to grow. This translates into acceptable beer quality.
Diacetyl causes a butterscoth or buttery flavor in beer, and it is often ranked as one of the most offensive off-flavors in Pilsner-type beer. Yeast produces extra diacetyl as a result of stress, which can be due to low FAN.
Great range of solutions
Fermentation control is just one of the many solutions that Novozymes offers for brewing.
Breweries can use enzymes to optimize the use of raw materials, improve wort separation and beer filtration, to maximize attenuation of high strength and light beers, gain flexibility in adjuncts.
