Alpha Acetolactate Decarboxylase (ALDC) - 5 litre

Alpha Acetolactate Decarboxylase (ALDC) - 5 litre

Bypass the formation of diacetyl by using ALDC. A simple addition makes it possible to consistently control a troublesome area of brewing and so, consistently prevent one of the most common flavour complaints. Diacetyl is expensive to measure and control, so by bypassing its formation altogether has become very popular with brewers, especially those brewing lagers and dry-hopped pale ales.

- ALDC is an enzyme that reduces maturation times, increase efficiencies and increases production capacity.
- Produced from submerged culture of Bacillus subtilis.
- Causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoiding the production of Diacetyl.

Bypass the formation of diacetyl by using ALDC. A simple addition makes it possible to consistently control a troublesome area of brewing and so, consistently prevent one of the most common flavour complaints. Diacetyl is expensive to measure and control, so by bypassing its formation altogether has become very popular with brewers, especially those brewing lagers and dry-hopped pale ales.

Benefits
- Reduces Diacetyl production
- Significantly reduces maturation times
- More efficient vessel utilisation
- Improves beer quality

Application and Rates of Use
When used in the initial fermentation, the product can be mixed in with the cold wort at the beginning of fermentation at a rate of 1 to 5 grams per hectolitres of wort which equates to 10 to 50 ppm. To ensure even distribution of the enzyme, it is recommended that it be added as the wort is being run into the fermenter.