Prevent diacetyl production, reduce your maturation time and increase your capacity in one easy step
Do you want to produce clean tasing lager consistently?
Do you want to decrease your tank turn round time ?
Do you want to save energy costs and reduce your carbon footprint
Adding ALDC to your lager fermentation will give you the confidence in producing clean, fresh tasting lager again and again. Diacetyl, is the rancid butter off flavour commonly associated with lagers due to their colder fermentation temperatures. α-acetolactate is excreted by the yeast when synthesising valine – an essential amino acid derived from pyruvate, it is then broken down in to diacetyl which is then re absorbed by the yeast. This final step is governed by time and temperature, thus increasing production costs for brewers who are dedicated to lager production. The addition of α-acetolactate decarboxylase (ALDC) at the start of fermentation allows the direct breakdown of α-acetolactate into flavorless acetoin and prevents the formation and normal metabolism of diacetyl by the yeast cell

BENEFITS

• Prevents diacetyl formation
• Can prevent hop creep ( if pH conditions are optimum)
• Gives confidence of consistent clean lager production
• Reduces energy (cold maturation / warm diacetyl stands)
• Decreases tank turn around times
• Does not remove diacetyl if already present