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
Alpha-acetolactate decarboxylase (ALDC) to break down VDK precursors for short and consistent maturation periods.
- Keep diacetyl levels below the flavor threshold
- Shorten or eliminate diacetyl rest
- Optimize capacity and reduce processing times
- Suitable for a broad range of brewing protocols and process conditions