Aromazyme 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 utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
- 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
The recommended dosage is 5g/hL.
Aromazyme has optimal activity between pH 3.5-6.5, although the lower activity is still observed at pH 3.0 for use in sour beers. The optimal temperature range is 15-65ºC.
Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.