Enzymatic diacetyl control
The diacetyl level is regarded as an essential criterion for beer maturation. Its control is crucial for a short and consistent maturation time and thereby a dependable throughput. To prevent too high diacetyl levels generated by brewers’ yeast during fermentation the enzyme alpha-acetolactate decarboxylase (ALDC) can be applied. DuPont Industrial Biosciences, Brabrand, Denmark, developed an enzymatic solution to minimize the formation of diacetyl. Alphalase® Advance 4000 is commercially available since 2015 and especially designed to provide a short consistent maturation period; due to its concentrated form it can be applied at dosage levels as low as 0.5 to 1.0 g/hl into cold wort at the beginning of the main fermentation. The resulting effect is diacetyl levels close to or below flavor threshold at the end of the main fermentation to ensure a consistent throughput, even during peak season.
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