- Natunase ALDC is used in the fermentation of beer
- It converts acetolactate in beer into acetoin, bypassing the formation of diacetyl. Diacetyl has a very low off-flavor threshold
- Treatment with Natunase ALDC significantly reduces the maturation period
- Natunase ALDC is to be added to the cold wort at the beginning of fermentation. It can also be added just after filtration & before canned in order to eliminate the rebound of the diacetyl during beer storage.
A 15 days curing process is required during the brewing of beer to ensure that yeast has time to absorb diacetyl, produced during conventional brewing-otherwise the beer has a characteristic ‘off’ odour and taste, rendering it undrinkable. Acetolactate decarboxylase (ALDC) allows brewers to bypass the reaction that produces diacetyl by catalysing non-oxidative decarboxylation.
|Appearance||White to Off White|
PRODUCT OPERATING PARAMETERS
To be added in cold wort at the beginning of fermentation
Operating pH 4.0-5.0
1-1.5 gm per 10 HL of wort
PRODUCT SHELF LIFE
Below 10°C 12 months shelf life under cold & dry condition
- Enzymes are proteins. Inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes and mucous membranes upon prolonged contact. The product may create easily inhaled aerosols if splashed or vigorously stirred.
- Spilled product may dry out and create dust. Spilled material should be flushed away with water. Avoid splashing. Left over material may dry out and create dust.
- Wear suitable protective clothing, gloves and eye/face protection
- Contaminated cloths should be properly washed
- MSDS is supplied with the product. Follow MSDS safety instructions for more details.
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