Alpha-acetolactate Decarboxylase For Brewing Industry | Introduction | Diacetyl, an oxidative decomposition product of α-acetolactate, is an intermediate in the synthesis of amino acids in yeast, particularly valine and isoleucine. This decomposition process occurs slowly in yeast. Alpha-Acetolactate Decarboxylase can accelerate the conversion of α-acetolactate into acetoin, effectively preventing the formation of diketone, which contributes to off-flavors in beer. This process significantly reduces both the diacetyl levels in beer and the time required for diacetyl reduction, thus saving maturation time for the beer. |
| Appearance | Liquid |
| Recommended Dosage | The recommended dosage is 5-500 g/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Color | Light Yellow |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/mL |
| Coliform Bacteria | ≤30 CFU/mL |
| Escherichia Coli | ≤10 CFU/mL; ≤3.0 MPN/mL |
| Salmonella/(25g) | Not Detected |
| Odor | Slight fermented flavor |
| Safe Handling Precautions | Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
| Shelf Life | 12 months in a dry and cool place. |
| Packaging | 1 kg / bag |
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