Presentation Abstract

Diacetyl and 2,3-pentanedione are the two most important immature beer aromas secreted from the yeast during fermentation. Alphalase® Advance 4000 is a new acetolactate decarboxylase product (EC which prevents the formation of diacetyl and 2,3-pentanedione generated by brewer’s yeast during fermentation by converting the precursors alpha-acetolactate and alpha-acetohydroxy butyrate directly into the flavourless end products acetoin and 2,3-pentanediol.

Alphalase® Advance 4000 action is a robust solution that is applicable for a broad variation of brewing systems. It has been thoroughly tested in malt brews at 12°P and 16°P, at fermentation temperatures ranging from 14 to 18°C, and in fermentations with different pH profiles. Furthermore a high degree of flexibility was shown towards use in brewing systems with a variety of adjunct types such as corn and rice as well as novel adjunct types such as sorghum, and cassava. Alphalase® Advance 4000 is a highly concentrated enzyme product with a recommended dosage of 0.5-1 g/hL depending on local conditions and raw materials used. When adding Alphalase® Advance 4000 to the fermenter it significantly and consistently prevents generation of vicinal diketones without compromising beer quality as evaluated by tasting trials. Thus the product may completely eliminate the requirements for maturation, and hereby decrease production time and energy cost in a sustainable way.

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