Aromazyme™ 100 g
Aromazyme™ has been developed to increase the complexity of the hop aroma and flavor profile in beer.
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AB Vickers Aromazyme – Enzyme formulation for hop-forward beerstyles
Aromazyme™ is a white to light brown coloured enzyme preparation with a strong β-glucosidase activity. The powder of β-glucosidase enzymes is capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol
compounds and glucose. Aromazye is usable is a broad spectrum of hop-forward beerstyles with a fruity character, such as an IPA.
The application of ABV Aromazyme™ during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
Benefits
- 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.
Take a look at all our available enzymes.
Dose rate & Application
The recommended dosage is 5g/hL. Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.
Storage
Aromazyme should be stored in a cool and dry area. It is recommended to use all the product once opened.
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