MBAA TQ https://doi.org/10.1094/TQ-61-1-0229-01 | 
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Andrew Fratianni (1), Kurt Driesner (2), Florian Kuplent (2), and Sven Schönenberg (1).
1. International Flavors & Fragrances, Inc. 2. Urban Chestnut Brewing Co.
This article reviews diacetyl formation and the typical steps for its elimination in brewery fermentations. The enzyme acetolactate decarboxylase (ALDC) can be used at the onset of fermentation to circumvent the formation of these vicinal diketones (VDKs) and can provide more consistency in managing potential off-flavors. The application of ALDC by the Urban Chestnut Brewing Company enabled a 1-day reduction in its cycle time for an all-malt lager brand and allowed the company to reduce (i.e., improve) its VDK specification for that brand.
