Prevents diacetyl formation in beer by converting alpha-acetolactate directly into acetoin, thereby avoiding its oxidative decarboxylation to diacetyl. It is a key enzyme for rapid taste harmonization during green beer maturation and can substantially reduce the time needed for green beer maturation.
- Acetolactate decarboxylase enzyme.
- Produced by fermentation of a non-genetically modified strain of Bacillus subtilis.
Application: Mix with the cool wort just before the beginning of fermentation.
Packaging: 1 kg (larger sizes available by special order)