BREWING ENZYMES

ALPHALASE® ADVANCE 4000

A ROBUST ENZYME SOLUTION FOR DIACETYL CONTROL

Alphalase® Advance 4000 is part of the DuPont™ Danisco®

Your daily range of brewing enzymes
challenge
The brewing industry requires ever higher throughput together with reliable consistency.
Diacetyl level is regarded as an essential criterion for maturation. Its control is crucial for a
Reduction in maximum diacetyl short and consistent maturation time and thereby, dependable throughput.
during fermentation
DuPont offers a new, robust and sustainable brewing enzyme solution for diacetyl control:
Consistent & robust processing Alphalase® Advance 4000 – designed to provide a short consistent maturation period
without compromising beer quality and flavor.
Consistent maturation period
Alphalase® Advance 4000 is applicable for a range of brewing protocols and process
Consistent throughput – conditions. It has been successfully tested in malt brews at various gravities, fermentation
also during peak season temperatures, pH profiles and yeast strains. In addition the enzyme has a high degree of
flexibility across a range of adjuncts and locally sourced raw materials.
High flexibility towards
many brewing protocols and
process conditions
 A SUSTAINABLE SOLUTION

From a sustainability perspective, Alphalase® Advance and thereby savings in resources related to capital invest-
4000 allows for reduced processing time and may also ments. Obviously there are also environmental impacts
reduce energy use required for cooling. Note that the associ­ated with producing the enzymes in the first
savings in energy use are dependent on the specific instance, but life cycle assessment (LCA) screenings
brewery, process, temperature and humidity. The solution show that the induced impacts are insignificant due to
also optimizes the use of existing production equipment the low dosages applied.

Varying dose levels of Alphalase® Advance 4000 can be applied

depending on the brewing protocol, the recipe, and the specifi-
cation set for the desired level of diacetyl during fermentation.
The optimum will be a diacetyl level below the threshold be-
fore or at the same time as the beer is fully attenuated. Hence,
the reduction in maximum diacetyl level during fermentation
is important to ensure a short and uniform maturation period.

In most brewing protocols addition of Alphalase® Advance

4000 in the range from 0.5 g/hl to 1.0 g/hl is sufficient to
ensure a fast consistent maturation period (Figure 1). The
optimal dose level will depend on local conditions and experi-
ences gained over time applying Alphalase® Advance 4000.
Figure 1. Diacetyl levels during fermentation of 12°P all-malt wort
and 14°C fermentation
In tests Alphalase® Advance 4000 was applied at a dose of
0.5 g/hl in wort samples based on 100% malt; 50/50% rice/
malt; 50/50% cassava/malt and 100% sorghum, at the
beginning of fermentation (14°C). For each fermentation
protocol where the enzyme was applied, the maximum
diacetyl level achieved was evaluated against that in the
corresponding control sample (Figure 2). In most of the
protocols tested the maximum diacetyl level was reduced to
approximately 40% of that in the corresponding control
sample demonstrating that Alphalase® Advance 4000 is a
robust solution in brewing protocols across a range of raw
material types and challenging fermentation pH profiles.

Aside from testing at laboratory and pilot plant scale, Figure 2. Raw material and pH effects on maximum diacetyl when
Alphalase® Advance 4000 was successfully tested with proven applying Alphalase® Advance 4000 at a dose of 0.5 g/hl
results in full-scale trials in breweries located in Asia with
malt/rice recipes.

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Phone: +45 89 43 50 00 - Fax: +45 86 25 10 77
foodenzymes@dupont.com • www.danisco.com/enzymes