How to improve the enzymatic worty flavour reduction in a cold contact fermentation

Although much more efficient at 28°C than at low temperature, enzymatic removal of Strecker aldehydes by brewerʹs yeast, Saccharomyces cerevisiae, is always limited to 60–85% of the initial concentration, whatever the fermentation conditions. This asymptotic reduction pattern leads to residual concentrations imparting the well-known unpleasant worty taste to alcohol-free beers. Low-energy binding to flavanoids is shown to hinder more complete enzymatic reduction in the cold contact fermentation process.