Hops Lallemand Aromazyme 100 g

Lalleemand aromazym is developed to increase beer hop aroma and flavor profile. & Nbsp; increases the diversity of hops and aromas, changing the ratio of specific terpenic compounds. & Nbsp; improves beer mouth and drinking ; Expresses more character from less sophisticated hops. & Nbsp; Lalleemand Aromazyme is an enzyme parcel that complies with food standards with strong glycosidase activity and obtained from selected Aspergillus Niger strain. It consists of β-glucosidase enzymes that are capable of hydrolysing glycosidal bonds, release monoten bed compounds and glucose. It has been developed to increase the complexity of beer hops and flavor profile. The use of aromazyme during fermentation gives brewers the opportunity to improve the use of hops by separating additional volatile aroma compounds, thereby reducing the amount of hops from the general quantity or using less complex hop varieties.
Technical data: & nbsp; recommended dosage dose: 5 g /hl, & nbsp; optimal activity in interval 3.5-6.5, although lower activity is still observed at pH 3.0 at sour beer use. & Nbsp; optimal temperature range: 15-65 ° C, & nbsp; use: dilute the enzyme in sufficient amounts of water (~ 1 g 10 ml ) to ensure a uniform distribution in the fermenter. / Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry