Alpha
Acetolactate De-carboxilase 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 tank
- 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)
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