Lallemand ABV Aromazyme
ABV 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 avour prole in beer.
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.
The recommended dosage is 5g/hL.
ABV Aromazyme can be used between pH 3.5-6.5 and a
temperature between 15-65°C. It is more recommended
for use in Ales than in Lagers.
Dilute the enzyme in an adequate amount (avg. 1 in 10) of
water to allow an even distribution within the fermenter.