Novonesis Merit
Novonesis has developed a yeast program founded both on standard Saccharomyces yeast and non-Saccharomyces yeast. Chr. Hansen yeast gives options to accentuate flavor, aroma and mouthfeel in the production of distinct and high quality hard seltzers.
Merit™
100% Saccharomyces cerevisiae
- Ideal for sparkling base and delicate fruit seltzers with crisp and sharp flavors
- Strong and clean fermentation kinetics
- Tolerant of high alcohols (up to 17% v/v), Temp Range: 50 – 90 °F (10 – 32 °C)
Getting the most out of your Hard Seltzer
Presentation Topics include:
- Neutral flavor and aroma profile with proper yeast selection
- Importance of yeast rehydration
- Nutrient dosing recommendations for high gravity bases
- Achieving your desired clear neutral base with filtration and carbon
- Denwel process equipment to meet your seltzer production needs
- Presentation notes: Hard Seltzer Webinar Slides
- (General Hard Seltzer Info 1:28 / Yeast 7:19 / Nutrients 14:21 / Filtration 21:35 / Enzymes 29:03 / Equipment 32:07 / Q&A 41:05)