Brzyme ALDC is \u03b1-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.<\/p>\n
MECHANISM AND FEATURES<\/strong> BENEFIT<\/strong> USE<\/strong> PRESERVE<\/strong> Brzyme ALDC is \u03b1-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.<\/p>\n Product code:\u00a0Brzyme ALDC<\/span><\/p>\n Pack:\u00a01kg, 15 kg<\/span><\/p>\n Manufacturer:\u00a0VTR Bio-Tech<\/span><\/p>\n Country of manufacture:\u00a0China<\/span><\/p>","protected":false},"featured_media":686,"comment_status":"open","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":""},"product_cat":[17],"product_tag":[],"class_list":{"0":"post-680","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-enzyme-cho-nganh-bia-ruou","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product\/680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/comments?post=680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media\/686"}],"wp:attachment":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media?parent=680"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_cat?post=680"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_tag?post=680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDiacetyl in beer is a sign of maturity, one of the inevitable formations of metabolic by-products during beer fermentation.
\nIt is believed that diacetyl synthesized by yeast valine, leucine, isoleucine are intermediates of the oxidative decomposition of \u03b1-acetolactate. When using this product in the fermentation process, it can penetrate the cell wall and inner cell membrane of yeast, \u03b1-acetolactate directly into acetoin (3-hydroxy-2-butanone), and then converted into 2,3 butanediol, thereby reducing the diacetyl content and the diacetyl \u03b1-acetolactate precursor is completely decomposed.<\/p>\n
\nReduced diacetyl production
\nSignificantly reduces brewing time
\nIncrease efficiency
\nIncrease production capacity
\nReduce energy use<\/p>\n
\nThe recommended amount is 10-15g\/t cold pressed juice. In case of accessories used in large quantities
\nAging yeast should be considered appropriate for enhanced use. The increase is in the range of 20-40%.
\nph\u00f9 h\u1ee3p.
\nControl 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.
\nQuantity according to the peak of raw material and diacetyl.<\/p>\n
\nTo maintain maximum activity, it should be placed at a temperature of 5oC and stored for 18 months to
\nmaintain original operation.<\/p>","protected":false},"excerpt":{"rendered":"