MagiZyme® ALDC
Alpha-Acetolactate Decarboxylase
Product Description:
MagiZyme® ALDC is a specific enzyme made from a selected strain of Bacillus subtilis by submerged fermentation for the decarboxylation of α-acetolactic to acetoin, thus reducing fermentation and maturation times.
The removal of diacetyl is often the ratelimiting step in fermentation or maturation. Diacetyl is formed by a non-enzymatic oxidative decarboxylation of alphaacetolactate during primary fermentation.
In the subsequent stage of fermentation and maturation, diacetyl is transformed to acetoin by yeast reductase. This process of diacetyl removal by yeast is the rate-limiting step at the end of fermentation or during maturation. This process can reduce yeast vitality by extended contact times on the beer or can tie up capital in extended storage capacity requirements.
MagiZyme® ALDC is permitted for general use as a processing aid under FSANZ 1.3.3 as EC 4.1.1.5
Mode of Action:
MagiZyme® ALDC converts the precursor of diacetyl, alpha-acetolactate, into acetoin without formation of diacetyl. The optimal enzyme dosage depends on wort composition, yeast strain and desired effect. It is demonstrated that maturation is accelerated and the need for cold beer lagering eliminated or reduced to a minimum. Thus, tank capacity for beer maturation is increased without major financial investments.
The addition of the enzyme MagiZyme® ALDC to pitched wort is a simple and effective technology to limit the amount of diacetyl formed during fermentation and to reduce
maturation time to a minimum. AlphaAcetolactate decarboxylase transforms alphaacetolactate directly to acetoin without the formation of diacetyl as an intermediate.
Specification:
Physical Form: Liquid
Colour: Light brown
Activity: ≥2,000 U/mL
pH: 5.5 – 7.0
Protein content: ≤10.0g/L
Loss on ignition: ≤8.0%
Heavy metals: <20mg/kg
Pb: <2.0mg/kg
As: <2.0mg/kg
Total Plate Counts: <50,000cfu/g
E.coli: ≤30cfu/g
Salmonella: Absent/10mL Reaction
Dosage
The optimal enzyme dosage depends on wort composition, yeast strain and desired effect.
Recommended dosage is 1 - 1.5 kg/100,000 L of cold wort, i.e. 10ppm – 15ppm. There are two recommended addition points for the use of ALDC:
1. ALDC is mixed with the cold wortjust before the fermentationbeginning.
2. In order to eliminate the rebound of the diacetyl during beer storage, ALDC could be added just afterbeer filtration and beforepackaged.
The information contained herein as of the issue date, is believed to be true and correct. However, the accuracy or completeness of this information and any recommendations or suggestions are made without warranty or guarantee. Zymus gives no warranty as to the information above and any implied or statutory warranties are hereby expressly excluded to the maximum extent permitted by law. In providing the information, Zymus gives no right to use any patents or trademarks which may exist to protect the information.
Production Benefits
The use of MagiZyme® ALDC can:
• Reduce fermentation time, therefore reducing the time yeast is in contact with the beer, thereby improving yeast vitality.
• Reduce the time for high-temperature diacetyl reduction, therefore reducing higher alcohol and fatty acid profiles and maintaining flavour profiles.
• Reduce Diacetyl reduction time and therefore increase the brewery throughput.
• Ensure the beer constantly meets specifications for diacetyl and maintains specifications on packaging.
• Reduce the level of α-acetolactic in the finished product therefore ensuring diacetyl specifications are maintainedin packaging.
Packaging
MagiZyme® ALDC is available in 1 Kg bottles.
Storage
MagiZyme® ALDC should be stored in a cool and dry place. It retains its declared activity for 24 months when stored at1Cto7C.
Safety and Enzyme Handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes.
For detailed handling information, please refer to the Material Safety Data Sheet and/or Statement of Hazardous Nature.
Technical Services
Zymus International Limited welcomes the opportunity to work with customers offering technical services with the use of our products in application development and optimization.
ZYMUS International Limited
New Zealand Office 626RosebankRoad,Avondale,Auckland1026
NewZealand
Telephone: +64 9 820 0075
Facsimile: +64 9 820 0091
E-mail: info@zymus.net
Website: www.zymus.net
ZYMUS Australia Pty Ltd
Australian Office 1Simidmorestreet,Marrickville, SydneyNSW2204
Australia
TechnicalRepresentative
NZLFreeCall: 0800199687
AUSFreeCall: 1800009627
The information contained herein as of the issue date, is believed to be true and correct. However, the accuracy or completeness of this information and any recommendations or suggestions are made without warranty or guarantee. Zymus gives no warranty as to the information above and any implied or statutory warranties are hereby expressly excluded to the maximum extent permitted by law. In providing the information, Zymus gives no right to use any patents or trademarks which may exist to protect the information.