
- Lecture
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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.
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- Lecture
- myBeviale Action
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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