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Beviale Summit Warm-Up: New All-In-1™ Innovations From Fermentis

Market research studies show that a clear majority of fermented beverages are intentionally produced having very low, if any, residual carbohydrates, post fermentation. Controlling the carbohydrate profile available, to the yeast in fermentation, is one way to achieve a very high real degree of fermentation (RDF), resulting in extremely low residual extract. Fermentis has designed three All-In-1™ proprietary blends of amylo-glucosidase and proprietary yeast strains (SafBrew™ HA-18, SafBrew™ DA-16 and SafBrew™ LD-20), capable of achieving a high RDF in fermentation and avoid off flavor development.

10/21/2021 11:00:00 AM – 10/21/2021 11:45:00 AM
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Market research studies show that a clear majority of fermented beverages are intentionally produced having very low, if any, residual carbohydrates, post fermentation. Controlling the carbohydrate profile available, to the yeast in fermentation, is one way to achieve a very high real degree of fermentation (RDF), resulting in extremely low residual extract. Fermentis has designed three All-In-1™ proprietary blends of amylo-glucosidase and proprietary yeast strains (SafBrew™ HA-18, SafBrew™ DA-16 and SafBrew™ LD-20), capable of achieving a high RDF in fermentation and avoid off flavor development.

Language: English

Questions and Answers: Yes

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Market research studies show that a clear majority of fermented beverages are intentionally produced having very low, if any, residual carbohydrates, post fermentation.  Controlling the carbohydrate profile available, to the yeast in fermentation, is one way to achieve a very high real degree of fermentation (RDF), resulting in extremely low residual extract.  Fermentis has designed three All-In-1™ proprietary blends of amylo-glucosidase and proprietary yeast strains (SafBrew™ HA-18, SafBrew™ DA-16 and SafBrew™ LD-20), capable of achieving a high RDF in fermentation and avoid off flavor development.  The brand All-In-1™ will be defined, providing insight into the current and potential of this portfolio in the future.  Objectives of the development in these products will be reviewed, defining the approach and key parameters of these solutions to fulfill.  All three of these SafBrew™ products will be shown in terms of the species of yeast and potential recommendations for application.  The fermentation kinetics and volatile profiles of the two products containing S. cerevisiae will be compared to a standard S. cerevisiae, all at 20° and 25° Plato.  Separately, due to temperature and pitch rate differences, the All-In-1™ product containing S. pastorianus will be compared to a standard S. pastorianus.  Additionally, all three products kinetics will be compared in standardized trials at 13.5° and 18° Plato.  Finally, the key learnings in these developments and applied research will be reviewed, showing the differences and usage guidelines for consistent and predictable results.

 

by Gilles Goemare

Fermentis Technical Sales Support Manager

 

The presentation will be in English. However, there will be a Q&A in German and English with Stefan Lupprich.


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