ALDC is produced from a submerged culture of Bacillus subtilis. ALDC caused the direct decarboxylation of alpha acetolac-tate to acetoin, thus avoiding the production of Diacetyl.
- 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 he 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.
To reduce diacetyl produced after fermentation
When added post fermentation rates of 1 to 5.0 grams per hectolitre of wort should be used. The enzyme should be added to the bottom of the vessel and then back flush with carbon dioxide for 5-15 minutes to ensure adequate mixing.
Optimum Conditions of Use
The optimum pH for the product lies between 5 and 7; the optimum temperature lies between 25 and 40°C