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ALDC Zyme, 1 kg
Beskrivelse
Artnr: 687035
ALDC Zyme is an enzymatic solution developed for diacetyl control. It contains a specific enzyme that decarboxylates alpha-acetolactate (the precursor of diacetyl), the compound responsible for the so-called “butterscotch off-flavour”. Using this enzyme during fermentation allows the targeted conversion of alpha-acetolactate into acetoin (an odorless molecule), preventing diacetyl formation. This helps reduce maturation time and also eliminates the risk of hop creep–related diacetyl.
Ingredients: Acetolactate decarboxylase (ALDC)
Usage: Add at the start of fermentation and/or before dry hopping.
Dosage: Depending on primarily gravity ALDC Zyme is added at typical rates of 0.5-1 gram per hL. A second addition of ~1 g/hL can be made if dry hopping is performed, with the enzyme being added at the same time as the hops to work on fermentation byproducts as soon as further yeast activity occurs.
Keep refrigerated, 4 - 10 °C.
Reseal well when storing between uses.
Info
The enzyme has been produced through fermentation of a microorganism that is not present in the final product. The microorganism has been optimized using modern biotechnology. The enzyme cannot be used in organic production.
Ingredients: Acetolactate decarboxylase (ALDC)
Usage: Add at the start of fermentation and/or before dry hopping.
Dosage: Depending on primarily gravity ALDC Zyme is added at typical rates of 0.5-1 gram per hL. A second addition of ~1 g/hL can be made if dry hopping is performed, with the enzyme being added at the same time as the hops to work on fermentation byproducts as soon as further yeast activity occurs.
Keep refrigerated, 4 - 10 °C.
Reseal well when storing between uses.
Info
The enzyme has been produced through fermentation of a microorganism that is not present in the final product. The microorganism has been optimized using modern biotechnology. The enzyme cannot be used in organic production.
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Beskrivelse
Artnr: 687035
ALDC Zyme is an enzymatic solution developed for diacetyl control. It contains a specific enzyme that decarboxylates alpha-acetolactate (the precursor of diacetyl), the compound responsible for the so-called “butterscotch off-flavour”. Using this enzyme during fermentation allows the targeted conversion of alpha-acetolactate into acetoin (an odorless molecule), preventing diacetyl formation. This helps reduce maturation time and also eliminates the risk of hop creep–related diacetyl.
Ingredients: Acetolactate decarboxylase (ALDC)
Usage: Add at the start of fermentation and/or before dry hopping.
Dosage: Depending on primarily gravity ALDC Zyme is added at typical rates of 0.5-1 gram per hL. A second addition of ~1 g/hL can be made if dry hopping is performed, with the enzyme being added at the same time as the hops to work on fermentation byproducts as soon as further yeast activity occurs.
Keep refrigerated, 4 - 10 °C.
Reseal well when storing between uses.
Info
The enzyme has been produced through fermentation of a microorganism that is not present in the final product. The microorganism has been optimized using modern biotechnology. The enzyme cannot be used in organic production.
Ingredients: Acetolactate decarboxylase (ALDC)
Usage: Add at the start of fermentation and/or before dry hopping.
Dosage: Depending on primarily gravity ALDC Zyme is added at typical rates of 0.5-1 gram per hL. A second addition of ~1 g/hL can be made if dry hopping is performed, with the enzyme being added at the same time as the hops to work on fermentation byproducts as soon as further yeast activity occurs.
Keep refrigerated, 4 - 10 °C.
Reseal well when storing between uses.
Info
The enzyme has been produced through fermentation of a microorganism that is not present in the final product. The microorganism has been optimized using modern biotechnology. The enzyme cannot be used in organic production.
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