Brewing / Markets Served

Diacetyl Control Enzymes


Diacetyl control usually requires a warm maturation or diacetyl rest lasting one or two days. Diacetyl prevention can be achieved without diacetyl rest by enzymatic degradation of alpha-acetolactate, the yeast byproduct that is the precursor of diacetyl.

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®

ALPHALASE® Advance 4000

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