α-acetolactate decarboxylase Brzyme ALDC

Brzyme ALDC is α-acetolactate decarboxylase, which prevents the formation of diacetyl by decarboxylation of alpha-acetolactate to acetoin. ALDC is produced from a submerged culture of Bacillus licheniformis. Added to the beer fermentation process, it reduces maturation time and increases efficiency and increases production capacity.

MECHANISM AND FEATURES
Diacetyl in beer is a sign of maturity, one of the inevitable formations of metabolic by-products during beer fermentation.
It is believed that diacetyl synthesized by yeast valine, leucine, isoleucine are intermediates of the oxidative decomposition of α-acetolactate. When using this product in the fermentation process, it can penetrate the cell wall and inner cell membrane of yeast, α-acetolactate directly into acetoin (3-hydroxy-2-butanone), and then converted into 2,3 butanediol, thereby reducing the diacetyl content and the diacetyl α-acetolactate precursor is completely decomposed.

BENEFIT
Reduced diacetyl production
Significantly reduces brewing time
Increase efficiency
Increase production capacity
Reduce energy use

USE
The recommended amount is 10-15g/t cold pressed juice. In case of accessories used in large quantities
Aging yeast should be considered appropriate for enhanced use. The increase is in the range of 20-40%.
phù hợp.
Control of fermentation broth and diacetyl for pipeline sake filtration and targets. Sake is detected at a high level of diacetyl from the bottom of the inlet tube of the sake tank to join, then let the CO2 settle for 5-15 minutes to mix well with the wine.
Quantity according to the peak of raw material and diacetyl.

PRESERVE
To maintain maximum activity, it should be placed at a temperature of 5oC and stored for 18 months to
maintain original operation.