Brzyme ALDC is α-acetolactate decarboxylase, which prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin. ALDC is produced from a submerged culture Bacillus lincheniformis.
THE MECHANISM AND FEATURES
Diacetyl in beer is a sign of maturity, is one of the inevitable formations of metabolic byproducts during the fermentation process of beer. It is believed that diacetyl is synthesized by the yeast valine, leucine, isoleucine intermediates of α-acetolactate oxidative decomposition. When using this product in the fermentation, it can penetrate through the cell wall, cell membrane within the yeast cells, α-acetolactate directly into acetoin (3-hydrox-2-butanone), and then converted to 2,3-butanediol, thereby reducing the diacetyl content, and diacetyl precursor α-acetolactate been completely decomposed.
PRODUCT CHARACTERISTICS
- Appearance: Liquid
- Colour: Light yellow to Brown
- Heavy Metal: ≤ 0.004 % in Pb
- Lead: ≤ 0.001 % in Pb
- Total count colony: ≤ 10,000 cfu/mL
- Coliforms: ≤3,000 MPN/mL
- E. coli: Absent in 25 mL
- Salmonella: Absent in 25 mL
- Mould: ≤ 200 cfu/mL
- Yeast: ≤ 200 cfu/mL
- Antimicrobial Activity: Absent
BENEFITS
- Reduces diacetyl production
- Significantly reduces maturation times
- More efficient vessel utilization
- Increases production capacity
- Reduces energy usage
Recommended amount: 10-15g/t cold wort. In the case of accessories to use large amount of yeast aging should be considered appropriate to increase usage. Increase in the range of 20-40% is appropriate.
Packaging: 1kg/ bottle, 15 bottles/ box
Shelf-life: 6 months if this product is stored 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C.
Added in the beer fermentation, reduces maturation time and increase efficiencies and increases production capacity.
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