Alpha-Acetolactate decarboxylase is used to avoid formation of the unpleasant tasting alpha-diacetyl from alpha-acetolactate during fermentation. In the traditional brewing process, the alpha-diacetyl formed from alpha-acetolactate is further reduced to acetoin over a 2-to 4-week maturation period. alpha-Acetolactate decarboxylase causes direct decarboxylation of alpha-acetolactate to acetoin, thus avoiding the need for this maturation period. The enzyme can similarly be used in the fermentation of alcohol, where diacetyl is otherwise formed and requires a maturation step before distillation.

Origin: Bacillus species.
EC number: 4.1.1.5
SystematicName:(S)-2-Hydroxy-2-methyl-oxobutanoate-carboxy-lyase
 
Applications:

• Alpha acetolactate decarboxilase is mainly used in brewing industry.
• It is mainly used in reducing beer maturation time.
• It is also used in retaining the quality of alcohol.
• Alpha acetolactate decarboxilase is used in removal of diacetyl and pentane Dione used in the fermentation process.

Benefits of product:

• Significantly reduces maturation times
• More efficient use of fermentation and storage tanks
• Improved cash flow
• No need for investment in new tanks to increase cellar capacity
• Insurance for beer quality
• Reduce or eliminate the warm maturation (diacetyl rest)