Lallemand Aromazyme has been developed to increase the complexity of the hop aroma and flavour profile in beer.
Increases the diversity of hop flavours and aroma by changing the ratio of specific terpene compounds.
Enhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitterness.
Slightly increases wort fermentability.
Expresses more character from less sophisticated hop varieties.
Lallemand Aromazyme is a food-grade enzyme preparation with a strong glycosidase activity, derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavour profile in beer. The application of Aromazyme during fermentation provides brewers with the opportunity to improve their hop utilisation by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
Recommended dosage: 5g/hl
Optimal activity between pH 3.5-6.5, although lower activity is still observed at pH 3.0 for use in sour beers.
Optimal temperature range: 15-65°C
Usage: dilute the enzyme in an adequate amount of water (~ 1 g in 10 ml) to ensure even distribution within the fermenter.