Description
ALDC (Alpha Acetolactate Decarboxylase) is an enzyme that reduces maturation times, increase efficiencies and increases production capacity. ALDC is produced from a submerged culture of Bacillus subtilis. ALDC causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoids the production of Diacetyl.
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.