WHC Lab ALDC Enzyme - 20g.

WHC Lab Acetolactate Decarboxylase – ALDC Enzyme – 20g. ALDC Enzyme ช่วยลดปริมาณ Diacetyl ในผลิตภัณฑ์ด้วยกระบวนการเร่งปฏิกิริยาเปลี่ยนสารตั้งต้น (α-acetolactate และ α-acetohydroxybutyrate) ที่ทำให้เกิด Diacetyl ไปเป็นสารที่ไร้กลิ่นรส (Acetoin) อย่างรวดเร็ว เพื่อป้องกันรสชาติที่ผิดเพี้ยนและช่วยลดเวลาในถังหมักได้อย่างมีประสิทธิภาพ ลดเวลาที่เบียร์จะพร้อมดื่มให้สั้นลง ลดการใช้พลังงาน เหมาะสำหรับเบียร์ทุกประเภท เหมาะอย่างยิ่งสำหรับเบียร์ที่ dry hopping ปริมาณมาก เพราะช่วยลดปริมาณ Diacetyl เนื่องจากปฏิกิริยา Hop Creep เพิ่มประสิทธิภาพและกำลังการผลิต *Diacetyl คือสารประกอบอินทรีย์ที่เกิดขึ้นระหว่างกระบวนการหมัก มีกลิ่นรสคล้าย เนย ป๊อปคอร์น และมี flavour threshold ที่ต่ำมาก (0.04ppm in Lagers) นั่นหมายถึง มีปริมาณ Diacetyl อยู่ในผลิตภัณฑ์เราเพียงเล็กน้อย ก็รู้สึกถึงรสของมันแล้ว WHC Lab ALDC Enzyme is an alpha-acetolactate decarboxylanase (ALDC) produced enzyme derived from a select strain of Bacillus subtilis. Developed for its ability to break down alpha acetolactate, the precursor to diacetyl, WHC Lab ALDC Enzyme is used in brewing applications to prevent off-flavours and expedite maturation time. Simply add ALDC Enzyme to your wort before fermentation or during transfer to reduce diacetyl compounds, ensure quality, and turn more beer more quickly. Dosage: Add 0.5 to 5g/hl, or 0.7 to 5g per barrel of wort. Benefits Reduces Diacetyl* content in beer. Shorter and more consistent maturation times. Reduces energy consumption and drives sustainable brewing. Improves fermentation and maturation vessel utilization and turnaround time. Suitable for all types of brewing processes. Suitable for dry hopping as it reduces diacetyl during Hop Creep.** Increases and optimizes production capacity. WHC Lab ALDC Enzyme An enzyme solution for diacetyl control in beer during fermentation. How does WHC Lab ALDC Enzyme work? WHC Lab ALDC Enzyme converts α-acetolactate and α-acetohydroxybutyrate produced during fermentation directly into the flavorless compounds acetoin and 2,3-pentanediol, respectively. This prevents the formation of Vicinal Dikentones in beer, which even at very low levels give a strong ‘buttery’ off flavor to beer. During normal fermentation, this reaction is relatively slow compared to the reaction speed of WHC Lab ALDC Enzyme Application Dosage WHC Lab ALDC Enzyme can be added before fermentation and maturation. Typical dosage rate is 0.5–5.0 g/hL (5–50 ppm) WHC Lab ALDC Enzyme is best added to cold wort during wort cooling in the fermenter before starting fermentation. If required, WHC Lab ALDC Enzyme can be added, at the same dose rate, post fermentation (>50°F), to rescue beers with high diacetyl levels and prevent prolonged storage in maturation. Post fermentation, it can be added after purging the dead yeast and roused with carbon dioxide for 5–10 minutes. Application Results WHC Lab ALDC Enzyme reduces levels of both diacetyl and 2,3-pentanedione during fermentation of short consistent maturation periods. WHC Lab ALDC Enzyme is reliable and robust in most brewing protocols and process conditions and is easily applied at the start of fermentation. Storage and Shelf Life WHC Lab ALDC Enzyme should be stored in cool, dry conditions. Store product at 36–50°F (2–10°C) and away from direct sunlight. The enzyme will provide optimal activity if stored as recommended and used within 24 months. Do not allow to freeze. Biomatex L (ALDC) for Hop Creep WHC Lab ALDC Enzyme works to reduce excess amounts of Diacetyl produced during dry hopping or hop creep. Hop Creep is an additional fermentation in dry hopped beer initiated by naturally present hop-derived starch degrading enzymes. These enzymes hydrolyze unfermentable dextrin into fermentable sugars when added during the dry-hopping process, which can potentially cause re-fermentation and reactivation of yeast, producing diacetyl. This process can increase production time because beer can be ‘out of specification’ for diacetyl levels, alcohol content or residual sugars.