Alpha Acetolactate Decarboxylase (ALDC)

ALDC is produced from a submerged culture of Bacillus subtilis. It causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoids the production of Diacetyl. Benefits: 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 the 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.