ALDC - Prevent diacetyl formation

Alpha-acetolactate decarboxylase (ALDC)

Need beer insurance?  Say NO to diacetyl off flavours in your homebrew.

Alpha-Acetolactate Decarboxylase (ALDC) is a powerful enzyme used in homebrewing to prevent the formation of diacetyl, which is responsible for buttery or butterscotch off-flavors in beer. By breaking down the precursor to diacetyl (alpha-acetolactate) into a flavorless compound (acetoin) during fermentation, ALDC allows brewers to produce cleaner, faster-maturing beers, particularly lagers and heavily dry-hopped styles.

Yeast’s dual role in both producing and reabsorbing diacetyl poses the brewer with a number of headaches in controlling this frequently. ALDC is an innovative enzyme that facilitates the swift and efficient conversion of this pungent and undesirable diacetyl into acetoin, thus efficiently preventing the formation and accumulation of diacetyl in the finished beer. 

Technical data sheet available here

Key Benefits for Homebrewers

• Eliminates Diacetyl: Directly prevents the creation of "butter bomb" off-flavors, especially in IPAs, hazy IPAs, and lagers.
• Reduces Conditioning Time: Negates or significantly reduces the need for a traditional, time-consuming "diacetyl rest" at the end of fermentation.
• Combats Hop Creep: Helps manage the secondary fermentation and diacetyl production caused by enzymes in dry hops.
• Faster Turnaround: Allows for quicker kegging or bottling. 

Dosage & Application
10-15 g of ENDOZYM® ALDC per hectolitre of cold wort and 4-10
g of ENDOZYM® ALDC per hectolitre of beer.

Easy Dosage for 20 liter wort
2 - 2.5 ml per 20 liter cold wort.
1 - 2ml per 20 liter beer (If dry hopping) 

OPTIMAL TEMPERATURE 10-70°C
pH RANGE 3.0 – 7.5 
Density: 1.18g = 1ml
Storage:  ALDC must be stored in the refrigerator (32-50°F / 0-10°C)