Lactase Powder,Wholesale Price Enzyme Lactase

1. Diacetyl is the beer fermentation, the yeast synthesis of amino acids, especially valine, isoleucine intermediates - α-acetolactate oxidative decomposition products. This reaction is very slow, by adding the goods, can promote the α-acetolactate direct rapid generation of acetoin, to avoid the formation of diketone, thereby greatly reducing the formation of α-acetolactate the number of diacetyl and diacetyl reduction time, speed up Beer maturity, improve the quality of beer flavor.
2. Enzyme preparation should be added before adding yeast. Pre-weigh this product according to 1:10 ratio and cold wort mixed until completely dissolved evenly.
3. Practical use of reference: the amount of wort per liter 20 to 45 units (ADU) or 100L wort dosage of 1 ~ 2g.
Dosage for beer technology, according to production needs appropriate use.