Does anyone care to share there experience with the use of Maturex - L? I cite the following from the MBAA TQ vol. 39, no. 3, 2002, pp. 149-155 by:
Wolfgang Hannemann. Novozymes Switzerland AG, CH-4243, Dittingen, Switzerland.
Reducing Beer Maturation Time and Retaining Quality
"The addition of the enzyme alpha-acetolactate decarboxylase to pitched wort is a simple and effective technology to limit the amount of diacetyl formed during fermentation and to reduce maturation time to a minimum. alpha-Acetolactate decarboxylase transforms alpha-acetolactate directly to acetoin without the formation of diacetyl as an intermediate".
Thanks in advance!
Wolfgang Hannemann. Novozymes Switzerland AG, CH-4243, Dittingen, Switzerland.
Reducing Beer Maturation Time and Retaining Quality
"The addition of the enzyme alpha-acetolactate decarboxylase to pitched wort is a simple and effective technology to limit the amount of diacetyl formed during fermentation and to reduce maturation time to a minimum. alpha-Acetolactate decarboxylase transforms alpha-acetolactate directly to acetoin without the formation of diacetyl as an intermediate".
Thanks in advance!
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