236. Enzymatic diacetyl control without compromising beer quality

Tove Bladt (1); (1) DuPont Nutrition Biosciences ApS, Brabrand, Denmark

Enzymes, Extracts, Other Ingredients
Supplier Poster

Diacetyl level is regarded as an essential criterion for beer maturation. Its control is crucial for a short and consistent maturation time and, thereby, a dependable throughput. To prevent too high diacetyl levels generated by brewer’s yeast during fermentation the enzyme alpha-acetolactate decarboxylase (ALDC) can be applied. A new robust ALDC solution has been tested extensively, with evaluations performed across a spectrum of current and standard brewing protocols: brews at 12°P and 16°P; at varying fermentation temperatures and pH and with a range of different yeast strains. Test protocols have also included the use of traditional adjuncts such as corn and rice, as well as novel adjuncts including sorghum and cassava. The new enzyme was found as an effective solution to reduce diacetyl levels, generated by brewer’s yeast. The resulting effect was diacetyl levels close to or below flavor threshold at the end of the main fermentation to ensure a consistent throughput, even during peak season without compromising beer quality as evaluated by tasting trials and foam stability tests.

Tove Bladt Wichmann received her M.S. degree in food science from Copenhagen University in 1994. She began employment with Danish Crown AmbA in 1994 and during a three-year period was responsible for food safety before transferring to the daughter company, Tulip International A/S, where she worked in product development. Since 1999 Tove has been employed with DuPont Nutrition Bioscience ApS (formerly Danisco) in Brabrand, Denmark. From 1999 to 2007 she created new product solutions for the fruit industry. From 2007 to 2008 she worked as a scientist in the Industrial Bioscience Department, with a focus on enzyme assays and enzyme product stability. The chance to pursue work with enzyme solutions within the bakery area made her move back to the application world in 2008. In 2009 the Brewing Application Group was inaugurated, and with her experience within enzymes and cereals, Tove was chosen to be transferred and began her brewing career. During 2009 and 2010 she completed brewing modules 1 and 2 at the Scandinavian School of Brewing and has during this seven-year period been involved in the product development of seven enzyme solutions for the brewing industry, of which six are selling on the market.