ALDC Enzyme (Alpha-Acetolactate Decarboxylase)
Accelerate Diacetyl Reduction and Streamline Beer Production
Product Overview:
ALDC (Alpha-Acetolactate Decarboxylase) is a specialized enzyme used by professional brewers to reduce diacetyl formation during fermentation and conditioning. ALDC prevents diacetyl from forming by converting alpha-acetolactate (the precursor to diacetyl) directly into acetoin, which is flavor inactive in beer. The result? Cleaner tasting beer, faster turnaround times, and greater control over flavor stability.
Price: $235 + shipping (1kg bottle)
Key Benefits:
Minimize Diacetyl Risk
ALDC enzymatically bypasses diacetyl production, helping eliminate buttery or butterscotch off-flavors.
Shorten Tank Residence Times
Reduce or eliminate the need for a traditional diacetyl rest, allowing faster tank turns and improved brewhouse efficiency.
Improve Flavor Consistency
Ensure reliable diacetyl control across batches, especially in lagers and other clean-fermenting styles.
Supports Yeast Performance in High Gravity Beers
Since ALDC reduces the burden on yeast for diacetyl reduction, it can be particularly valuable in high-gravity fermentations or with reused yeast that may struggle to reabsorb diacetyl post-fermentation.
Applications:
- Ideal for lagers, cream ales, dry-hopped beers, and other styles sensitive to diacetyl
- Useful in high-gravity brewing, where yeast stress increases diacetyl formation
- Recommended in rapid fermentation schedules where shorter tank residence times are needed
Usage Guidelines:
Dosage: 1.2 – 5.9 g/bbl (1–5 g/hL) Depending on wort composition, yeast strain, and fermentation temperature
Add Timing: Dose directly into cooled wort before or during yeast pitch. It can also be added post-fermentation prior to dry-hopping.
Activity Range: Most effective between 50-100°F (10-40°C)
pH Range: 4.0 – 7.0
Storage: Refrigerate at 32-50°F (0-10°C). Do not freeze. Keep out of direct sunlight.