Because sucrose is not directly fermentable, brewers are forced to wait – for up to two days in some cases – to access fermentable sugars for hard seltzer production.

Maxinvert® is a unique invertase enzyme solution that hydrolyzes 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. Maxinvert® also enables increased alcohol levels at the end of fermentation, which brewers can translate into higher yield.

Ideally, all-malt wort has necessary components for a successful fermentation: Sugars, amino acids, vitamins, and minerals. However these elements are completely absent in a sugar wort. Addition of yeast extracts can help to overcome this by continually facilitating consistent fermentations. Our high quality, highly viable yeast strain such as Gistex® and Gistex® LS Ferm is ideal for hard seltzer fermentation. It also ensures a cleaner flavor profile with fewer off notes.