Acetolactate decarboxylase

Function

Acetolactate decarboxylase reduces the undesirable butter aroma (of diacetyl) in beer. This occurs as a by-product of beer brewing.

Application

Exclusively in the brewing of beer: during the brewing process, the yeast forms a specific substance (alpha-acetolactate), which then forms diacetyl (butter aroma), which is undesirable in beer. During storage, this aroma slowly is converted into a neutral taste note. In order to shorten the conversion time, diacetyl is eliminated by addition of the enzyme.

• In Germany, the use of enzymes during brewing violates the purity laws and therefore is not allowed.

Gene technology

Acetolactate decarboxylase can be produced through genetically modified micro-organisms (Bacillus cultures, as well as baking yeast Saccharomyces cerevisae). No other production methods are known.

Labelling Food enzymes are not regarded as ingredients and are not included on the list of ingredients. Therefore, labelling in regard to their production with GM micro-organisms is not foreseen.