The Power of Aldc Enzyme in Brewing

When it comes to , achieving the perfect flavor and aroma is an art form. Brewers carefully select their ingredients and meticulously control the fermentation process to create a delicious and well-rounded product. One factor that can greatly impact the final taste of beer is the presence of diacetyl, a compound known for its buttery or butterscotch-like flavor. But fear not, brewers! There is a solution: the ALDC enzyme.

What is ALDC?

ALDC, also known as Alpha-Acetolactate Decarboxylase, is an enzyme that plays a crucial role in the brewing process. It helps prevent the formation of diacetyl by breaking down its precursor, alpha acetolactate, as it is formed during fermentation. By converting alpha acetolactate into acetoin, ALDC effectively removes the potential buttery off-flavor, resulting in a cleaner and more desirable beer.

The Importance of Diacetyl Control

Diacetyl is a byproduct of metabolism during fermentation. While some beer styles, such as certain lagers and ales, may benefit from a subtle diacetyl presence, excessive levels can be off-putting to the consumer. The presence of diacetyl can give beer a slick mouthfeel and a distinct buttery aroma and flavor, which may not be desirable in many beer styles.

Controlling diacetyl levels is essential for producing high-quality beer. Traditionally, brewers relied on extended maturation periods to allow the yeast to naturally convert diacetyl into less objectionable compounds. However, this extended maturation can be time-consuming and may delay the release of the beer to market.

ALDC: Speeding Up Maturation

This is where the ALDC enzyme comes into play. By introducing ALDC during fermentation, brewers can accelerate the maturation process and reduce the time needed for diacetyl removal. This means that brewers can produce and release their beers more quickly, while still maintaining the desired flavor profiles.

The use of ALDC enzyme allows brewers to have more control over their brewing process. They can now fine-tune the level of diacetyl in their beer, ensuring that it falls within the desired range for the intended style. This makes it easier to consistently produce high-quality beers that meet consumer expectations.

In addition to its diacetyl-reducing properties, ALDC has been found to have other benefits in brewing. It can also help improve the stability of beer, particularly in terms of preventing the development of off-flavors during storage.

Incorporating ALDC into the Brewing Process

To incorporate ALDC into the brewing process, brewers typically add it during fermentation or maturation. The exact dosage and timing will depend on the specific beer style and desired flavor profile. Brewers should consult with enzyme suppliers or brewing experts to determine the optimal conditions for their particular needs.

It's worth noting that ALDC is just one of several enzymes commonly used in brewing. Other enzymes, such as beta glucanase, protease, alpha amylase, and beta amylase, play important roles in breaking down complex sugars, proteins, and other compounds to improve fermentation and beer quality.

The ALDC enzyme is a powerful tool for brewers to enhance the maturation process and improve the flavor profile of their beers. By reducing diacetyl levels and accelerating the removal of this off-flavor compound, brewers can produce high-quality beers more efficiently. The use of ALDC provides greater control and consistency in the brewing process, resulting in a more enjoyable beer-drinking experience for consumers. So, next time you crack open a cold one, you can appreciate the science and craftsmanship behind a perfectly balanced brew. Cheers!

Aldc Enzyme in Brewing 1695209345

What Does ALDC Do In Beer?

ALDC, which stands for Alpha Acetolactate Decarboxylase, plays a crucial role in the production of beer. Its main function is to prevent the formation of diacetyl, a compound that can give beer an undesirable buttery or butterscotch flavor.

Here's a breakdown of what ALDC does in beer:

1. Formation of alpha acetolactate: During fermentation, yeast produces alpha acetolactate as a precursor to diacetyl. This compound is initially odorless and tasteless.

2. Conversion of alpha acetolactate: ALDC acts as a catalyst, breaking down alpha acetolactate into acetoin. Acetoin is a flavor compound that has a pleasant, slightly sweet, and slightly buttery taste.

3. Prevention of diacetyl formation: By converting alpha acetolactate into acetoin, ALDC effectively reduces the levels of alpha acetolactate in the beer. This prevents the subsequent formation of diacetyl, which can give beer an off-flavor.

4. Improved flavor profile: The presence of ALDC in beer ensures a smoother and more balanced flavor profile. By eliminating the excessive diacetyl, the beer maintains a clean, crisp taste without any unwanted buttery notes.

ALDC plays a vital role in beer production by preventing the formation of diacetyl. It accomplishes this by converting the precursor compound, alpha acetolactate, into acetoin, resulting in a more desirable flavor profile for the beer.


The ALDC enzyme, also known as Alpha Acetolactate Decarboxylase, plays a crucial role in the brewing process by preventing the formation of diacetyl. Diacetyl is a compound that can give beer an unwanted buttery or butterscotch flavor. The ALDC enzyme acts by breaking down the precursor of diacetyl, alpha acetolactate, as it is formed during fermentation. It quickly and directly converts alpha acetolactate into acetoin, which is a more neutral and desirable flavor compound.

The use of ALDC enzyme in brewing can greatly enhance the quality of beer by eliminating the risk of diacetyl off-flavors. By speeding up the maturation process, ALDC enzyme allows brewers to produce high-quality beer in a shorter amount of time. This is particularly beneficial for craft brewers who may have limited fermentation capacity.

Furthermore, the addition of ALDC enzyme to the brewing process can also improve the overall flavor stability of beer. The conversion of alpha acetolactate into acetoin reduces the potential for off-flavors to develop during storage and shelf-life.

The ALDC enzyme is a valuable tool for brewers in their quest to produce consistently delicious and high-quality beer. Its ability to prevent the formation of diacetyl and improve flavor stability makes it an essential ingredient in the brewing process. By using ALDC enzyme, brewers can ensure that their beer is free from unwanted off-flavors and delivers a delightful drinking experience to consumers.

Photo of author

Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.