DSM: Profit more from your hard seltzer production

With the popularity of hard seltzers surging, brewers need solutions for operational flexibility, increased capacity and yield. Without question, these are complex challenges for brewers looking to develop winning products for this thriving market.

It takes the right mix of tools to ensure effective fermentation – one where complex sugars can be broken down from raw materials that might not otherwise easily ferment.

Drawing from the full breadth of DSM’s food and nutrition expertise, we recently launched an integrated portfolio of solutions to help brewers meet these challenges. It features a selection of enzyme solutions and yeast extracts that can be uniquely combined to boost the output of hard seltzer production.

This includes: 

• Maxinvert® is a unique invertase enzyme solution that hydrolyses sucrose to fructose and glucose, providing fermentable sugars at the very beginning of production. This reduction in fermentation time leads to increased production capacity and an overall reduction in process time – up to 50%
  
• Amigase® Mega is also an enzyme solution that breaks down complex sugars from raw materials that are not easily fermentable 
• Gistex® LS FERM is our range of yeast nutrients that enable a significant process time reduction and an increase of the alcohol content, which leads to higher volumes of the final product. Moreover, the correct balance of nutrients in Gistex® LS FERM will ensure yeast growth, reduce yeast stress and enable a good or even improved flavour profile. It is also suitable for organic certification

These benefits also help drive sustainability within customers’ processes, as reduced production time requires less energy consumption and contributes to a lower carbon footprint.

Bringing new products to the market that deliver on quality and top-notch taste, and that also respond to current trends is a challenge for our industry that will carry us into 2021 and beyond. Read more