ALDC (Alpha Acetolactate Decarboxylase) helps prevent the formation of diacetyl. It is an enzyme that causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoiding the production of diacetyl and reducing maturation time.
ALDC is produced from a submerged culture of Bacillus subtilis.
- Reduces Diacetyl production
- Significantly reduces maturation times
- More efficient vessel utilisation
- Improves beer quality
When used in the initial fermentation:
The product can be mixed in with the cold wort at the beginning of fermentation. To ensure even distribution of the enzyme it is recommended that it be added as the wort is being run into the fermenter.
When used post fermentation:
The enzyme should be added to the bottom of the vessel and then back flushed 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.
Usage rate: 0.5-1ml for a standard 23L batch
Storage: store between 4°C and 10°C
Made in: UK