Affordable Access

Access to the full text

Effect of α-acetolactate decarboxylase on diacetyl content of beer

Authors
  • Choi, Eun Ji1
  • Ahn, Hyun Woo1
  • Kim, Wang June1
  • 1 Dongguk University-Biomedi Campus, Department of Food Science and Biotechnology, Goyang, Gyeonggi, 410-773, Korea , Goyang, Gyeonggi (South Korea)
Type
Published Article
Journal
Food Science and Biotechnology
Publisher
The Korean Society of Food Science and Technology
Publication Date
Aug 31, 2015
Volume
24
Issue
4
Pages
1373–1380
Identifiers
DOI: 10.1007/s10068-015-0176-y
Source
Springer Nature
Keywords
License
Yellow

Abstract

The effect of a-acetolactate decarboxylase (ALDC) on the diacetyl content of beer was studied. Diacetyl is known as an off-flavor compound in beer due to its buttery flavor. ALDC is known to reduce diacetyl by bypassing the diacetyl formation pathway. Herein, beer was brewed with two-row barley (Jinyang) and six-row barley (Dahyang) cultured in Korea with the addition of ALDC. The formation of diacetyl is reversely affected by free amino nitrogen, such as valine. ALDC (0.02, 0.04, and 0.06 unit/mL) was added to the samples, and the physicochemical properties of the resulting beer were analyzed to determine the quality. Diacetyl content was decreased in proportion to the enzyme concentration. The diacetyl content in samples made from Jinyang and Dahyang decreased by 25 and 15%, respectively. The diacetyl content in both was acceptable for microbrewery.

Report this publication

Statistics

Seen <100 times