Hops Lallemand Aromazyme 100 g

Lallemand Aromazym has been developed to enhance the hop aroma and flavor profile of beer. Increases the variety of hop flavors and aromas by changing the ratio of specific terpene compounds. Improves the mouthfeel and drinkability of beer by reducing unpleasant harsh bitterness. Slightly increases the fermentability of the wort. Expresses more character than less complex hop varieties. Lallemand Aromazyme is a food grade enzyme preparation with strong glucosidase activity obtained from a selected strain of Aspergillus niger. It consists of β-glucosidase enzymes capable of hydrolyzing glycosidic bonds, releasing monoterpene alcohol compounds and glucose. It has been developed to increase the complexity of the beer's hop aroma and flavor profile. The use of Aromazyme during fermentation gives brewers the opportunity to improve hop utilization by extracting additional volatile aroma compounds, thereby reducing the total amount of hops or using less complex hop varieties. Technical data: Recommended dosage: 5 g/hl, Optimum activity between pH 3.5 and 6.5, although lower activity is still observed at pH 3.0 for use in sour beer. Optimum temperature range: 15-65°C, Usage: dilute the enzyme in a sufficient amount of water (~ 1 g in 10 ml) to ensure uniform distribution in the fermenter..