Say goodbye to Diacetyl!
Diacetyl and 2,3-pentanedione, also known as vicinal diketones (VDKs), are flavor components generated at the beginning of fermentation. If they exceed the specific threshold, VDKs will give beer an undesirable off-flavor. Diacetyl, known for its butterscotch or buttery flavor, is the main contributor to these off-flavors.
The reduction in VDKs, carried out by yeast during storage, goes hand-in-hand with other maturation processes and is considered an essential criterion for evaluating the degree of maturation of beer.
Maturex® Pro is an Acetolactate-Decarboxylase (ALDC) enzyme which prevents the formation of diacetyl and 2,3-pentanedion by converting precursors directly into the flavor-free end-products of acetoin and 2,3-pentanediol, reducing maturation time by 2-14 days, which ultimately saves time and money for the maturation process through higher capacity utilization and allows for lower energy consumption.
- Beer free of Diacetyl off-flavors
- Prevents the formation of diacetyl and 2,3-pentanedione in beer (butterscotch/buttery off-flavor)
- Shorter maturation time leading up to higher-capacity utilization
- Eliminate diacetyl rests
- Reduce/eliminate Dry Hop Creep
- Leaner process conditions for low-alcohol beers
- Reduced energy consumption
- Beer maintains high quality index
Dose in weight: 0.019 - 0.057 gram/gallon of chilled wort
- We recommend a starting point of 0.057 gram/gal of chilled wort and then further optimize as needed.
- For NEIPAs, we recommended starting at 0.076 gram/gal of chilled wort and further optimize as needed for dry hop creep.
It is recommended to dose Maturex® Pro with the yeast before chilled wort is added into the fermenter. Maturex® Pro works in conjunction with the yeast by eliminating the pre-cursors as they are excreted by the yeast and therefore works best when dosed with the yeast.
- Cost/BBL = $0.70/bbl
- Produces ~284 bbl of beer
- Cost/BBL = $0.61/bbl
- Produces ~568 bbl of beer
Product should always be stored between 0-10°C (32-50°F), when not being used.
(Prolonged exposure to higher temperature reduces the product’s declared shelf life.)
Diacetyl Formation During Fermentation
Diacetyl is one of the two vicinal diketones (VDKs), diacetyl (2,3-butanedione) and 2,3-pentanedione. During fermentation, their pre-cursors—α-acetolactate and α-acetohydroxy-butyrate—are excreted from the yeast cell and converted to diacetyl and 2,3-pentanedione, respectively, via extracellular spontaneous oxidative decarboxylation. Late in the fermentation process and during maturation, diacetyl and 2,3-pentanedione are then taken up by the yeast and reduced into the much less flavor-active compounds acetoin (3-hydroxy-2-butanone) and 3-hydroxy-2-pentanone.
Diacetyl formation is directly linked to adjunct ratio and yeast type, as well as yeast conditions during fermentation, such as stress due to low FAN, Maturex® Pro can prevent occasional peaks in diacetyl. Maturex® Pro is also used in the production of special beers made using special yeast strains, cool fermentation or stopped fermentation.
Maturex Pro for Accelerated Diacetyl and 2,3,Pentanedione Reduction
Maturex® Pro is an acetolactate decarboxylase (ADLC). It reduces the formation of vicinal diketones by converting their precursors directly into acetoin and 3-hydroxy-2-pentanone, respectively. Maturex® Pro competes with the spontaneous decarboxylation of α-acetolactate to diacetyl. But this reaction is slow when compared with the action of Maturex® Pro.
What is the shelf life?
How do I add Maturex pro?
● The recommended dosage is 0.019g - 0.057g per gallon of chilled wort. (0.5g - 1.5g per hectoliter).
● The optimal dosage is reached when diacetyl levels are below the flavor threshold at the end of fermentation.
Maturex® Pro interacts with its environment, so the results are not only pH- and temperature-dependent, but also linked to yeast strain, wort composition and original gravity, therefore, each application needs to be individually optimized.