Enzyme solution can hasten the brewing process

TASTY beer produced faster is probably the goal of every brewer.  A new solution being offered by DuPont to achieve this comes in the form of a new enzyme called the Diacetyl Control with New Alphalase^® Advance 4000.

The enzyme is able to reduce or completely remove diacetyl during the fermentation process. Diacetyl is an organic compound created during fermentation, and is responsible for the butterscotch flavor that is not welcome in beer. To decrease the amounts of diacetyl, brewers normally prolong beer maturation which breaks down the compound in more neutral compounds upon a secondary fermentation process.

“The challenge for brewers is how to predict the rate of diacetyl reduction, which varies according to temperature, wort gravity, adjunct type and the level of free amino nitrogen (FAN),” said Iliana Yanez, global product manager - Brewing & Distilling Enzymes, DuPont Industrial BioSciences.

“Extensive tests have shown that Alphalase^® Advance 4000 is efficient across a broad spectrum of brewing protocols and adjuncts ranging from corn and rice to sorghum and cassava,” said Ms Yanez.  “Importantly, Alphalase^® Advance 4000 ensures reliable diacetyl control without side effects. The essential properties of the final beer are unchanged”

With the DuPont enzyme, diacetyl production is curtailed, hence there is no need for long maturation to obtain consistent and high-quality flavor in beer. This significantly reduces energy consumption and raises production output.