ALDC (Alpha Acetolactate Decarboxylase) is an enzyme that can reduce maturation times, increase efficiencies, increase production capacity and improve overall beer quality. 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 find out more about how ALDC can help you with Hop Creep, please click here to view our blog ‘ALDC- for those about to hop’ by master brewer Adam Johnson- https://www.murphyandson.co.uk/aldc-for-those-about-to-hop/
Alpha Acetolactate Decarboxylase- (ALDC) (1kg), Alpha Acetolactate Decarboxylase- (ALDC) (5kg), Alpha Acetolactate Decarboxylase- (ALDC) (25kg)