Hops Lallemand Aromazyme 100 g

East Kent Goldings - The King of English Hops. East Kent Goldings is a highly valued hop variety known for its refined and elegant aroma. This classic English hop variety is an essential ingredient in brewing traditional India Pale Ales (IPA) and English bitters. Characteristics and Usage: Refined, aristocratic aroma, higher alpha acid content, ideal as a bittering hop component, best choice for classic English beer styles. Goldings from the East Kent region are historically of the highest quality, providing beer with distinctive British character. Each package includes precise alpha acid content labeling, allowing accurate dosing during brewing.

Hallertau Mittelfrüh Hops - German Premium Aroma Hops Hallertau Mittelfrüh is Germany's most valued aroma hop, originating from Europe's largest hop growing region between Munich and Nuremberg. It is characterized by its rich spicy aroma and high quality. Characteristics and Usage Fine and delicate aroma profile Historically important hop variety Foundation variety for many US hop breeds Excellent disease resistance Each package includes precise alpha acid content labeling, ensuring quality raw material for beer production. Hallertau Mittelfrüh is an ideal choice for brewing traditional German beer styles. Cultivation and Quality Grown in the Hallertau region, known for its optimal growing conditions. Professional quality control ensures highest quality hops for every delivery batch.

Mandala Hops - German Quality Aroma Hops for Beer Brewing Mandala is a high-quality German aroma hop that brings a special citrusy and floral character to beer. This hop variety, bred in 2012, is similar to the recognized Cascade hops and is ideally suited for brewing particularly flavorful ale-type beers. Main characteristics of Mandala hops: Fresh grapefruit and mandarin-orange aroma, intense floral flavor, especially suitable for ale-type beers, German origin premium quality. The exact alpha acid content is marked on each package, ensuring precise dosing possibilities. Mandala hops are valued among brewmasters for their consistent quality and rich flavor profile. Country of Origin: Germany Production Year: since 2012 Usage: Ale-type beers

Hop addition for beer brewing - high alpha acid content. A hop addition with high alpha acid content ensures perfect bitterness and flavor bouquet for beer. As the main hop component, it creates a strong foundation upon which additional flavor nuances can be added with later hop additions. Usage and properties: Excellent as base hops for beer brewing. Creates fresh and full-bodied base bitterness. When added later, creates a pleasant fruity nuance. Exact alpha acid content is marked on the package. This quality hop addition is ideal for both beginners and experienced homebrewers, allowing the creation of beer with precisely desired flavor profile.

Sweet-Bitter Hop Galena - High Alpha Acid Beer Hop A quality American Galena and German hops hybrid variety that provides rich fruity character to beer. Galena hop pellets are large and compact, ensuring optimal use in brewing. Hop characteristics: Intense fruity aroma, bitter-tasting pellets, high alpha acid content, large and heavy pellets. The exact alpha acid percentage is marked on each package, allowing precise dosing in beer production. Ideal for both craft beer and home brewing. Origin: American-German hybrid variety. Usage: Beer brewing. Form: Pellets.

Bitter Hop - American Galena Hybrid for Beer Brewing A quality hop variety that combines the best properties of American Galena and German male variety. Hop pellets with distinctively bitter taste and rich fruity aroma are perfect for beer brewing. Hop Characteristics: Intense bitter taste, fruity aroma profile, large and compact pellets, high alpha acid content. Exact alpha acid indicators can be found on the package label. The high quality and large mass of the pellets ensure optimal use in beer brewing. Ideally suited for craft beer production, adding bitter taste, and professional brewing.

Amarillo Hops - A Versatile American Hop Variety for Beer Brewing Amarillo is a highly valued American hop variety developed in 2000. This versatile hop is excellent for both aroma and bittering additions in the beer brewing process. Amarillo Hop Characteristics and Usage The characteristic mild citrusy aroma makes Amarillo particularly suitable for American-style ale brewing. The balance between hop bitterness and aroma allows it to be used in all stages of brewing. Origin: United States of America. Released: 2000. Main use: American ale beers. Aroma profile: mild citrusy. Alpha acid content is marked on each package, ensuring precise dosing possibilities. When stored properly, Amarillo hops maintain their quality characteristics for a long time.

Cascade Hops - Aromatic American Hop Classic Cascade hops is the most widely used aroma hop in the USA, giving beer a unique floral and citrus flavor. This unique hop variety was bred by crossing Fuggles and Serebrianka hops, offering brewers the opportunity to create distinctive craft beers. Cascade Hop Characteristics This hop's special feature is its intense grapefruit-like aroma, which is perfect for brewing American Pale Ales, making India Pale Ales, and creating distinctive craft beers. To ensure quality, each package is labeled with precise alpha acid content, allowing brewers to achieve their desired flavor profile. Using Cascade hops ensures intense citrus aroma, balanced floral flavor, and consistent brewing quality.

Growing and Using American Bitter Hops in Beer Industry American bitter hop is a valuable brewing raw material that was bred in Idaho based on the Brewers Gold hop variety. This unique hop variety was obtained through open pollination, ensuring high quality and stable characteristics. Usage in Beer Production Thanks to its balanced properties, this hop variety is ideal for: Making light ale-type beers, brewing lager-type beers, achieving moderate bitterness. Each package includes precise alpha acid content labeling, allowing brewers to dose accurately and achieve desired flavor profiles. The hop maintains its properties well and ensures consistent beer quality. Quality Assurance Hops packaged for professional use undergo thorough quality control. The alpha acid content marking on the package enables precise dosing in every brewing.

Hallertau Magnum Hops - Intense Flavored Brewing Hops. Hallertau Magnum is a high-quality hop known for its intense bitterness and rich flavor profile. The cones of this versatile hop have a characteristic brownish tone, indicating their high quality. Use in Beer Brewing: Ideal for brewing dark beers, excellent for brewing Altbier, perfect choice for brewing Kölsch beer. The alpha acid content of Magnum hops is precisely marked on each package, allowing brewers to dose exactly for achieving the desired bitterness. This recognized hop variety from the Hallertau region is one of the most widely used hop varieties in professional brewing. Quality Characteristics: High alpha acid content, characteristic brownish color, stable and consistent quality.

Hallertau Aroma Hops from Germany - Hops with Wine-like Character High-quality Hallertau aroma hops from Germany's most famous hop-growing region. This hop with its special character offers a complex aroma profile similar to wine, resembling the Sauvignon Blanc grape variety. Hallertau Hops Characteristics Origin: Hallertau region, Germany Aroma profile: wine-like, complex Similar to: Sauvignon Blanc grape variety To ensure quality, each package label precisely indicates the alpha acid content. Hallertau hops are ideal for both craft beer and homebrew production. Storage: Keep in a cool, dry place in an airtight container.

Trenolin® BouquetPLUS - Aroma-Releasing Enzyme for Winemaking Trenolin® BouquetPLUS is a high-quality enzyme preparation specialized in enriching wine aromas. This innovative product is completely depsidase-free and contains no cinnamyl esterase activity, ensuring the purest aroma profile in wine. Thanks to its novel β-glucosidase activity, the enzyme can be used at various stages of winemaking: Berry mass processing, Must preparation, During malolactic fermentation, Wine maturation process. A special characteristic of Trenolin® BouquetPLUS is its sugar tolerance, allowing its use even before alcoholic fermentation. The enzyme effectively extracts from grapes: Aromatic compounds and Various terpenes. For winemakers, Trenolin® BouquetPLUS offers a perfect solution for modern winemaking, being preservative-free and suitable for all wine varieties. The enzyme's high purity level ensures the preservation of released aromatic compounds throughout the entire winemaking process.

Vinoferm® Zymex Multi-Active Enzyme for Wines and Distillates Vinoferm® Zymex is a special powdered enzyme blend containing pectinase, arabinase, and beta-glucosidase. This professional enzyme complex is designed for producing aromatic wines and distillates. Product Benefits and Properties: Releases natural aroma compounds from fruits and berries. Suitable for both wine and distillate production. Ensures fuller and more aromatic end result. Effective operation at +20°C. Usage Instructions: Recommended dosage: 4-8 grams per 10 kilograms of crushed fruit or berries. Optimal processing time is 12 hours at +20°C. Important to Know: Store in refrigerator. May cause slight color lightening. Increase dosage at lower temperatures. Use double amount for 6-hour processing time. Safety Recommendations: When using bentonite, leave at least 12 hours between adding enzymes and bentonite. This ensures optimal enzyme activity and prevents possible negative interactions. Temperature Effect: For every 7°C temperature drop, double the enzyme amount to maintain effectiveness. This ensures optimal results at different processing temperatures.

Effective liquid pectin enzyme for juice production optimization. Highly concentrated liquid enzyme preparation for effective pectin breakdown in juice production. The enzyme enables significant optimization of the juice production process: Reduces pressing time by up to 50%. Increases juice yield by up to 10%. Ensures effective results at low temperature. Technical data and dosage: Package size: 100 ml. Storage: in refrigerator. Standard dosage: 10 ml per 100 kg of grape must (at 15°C). Processing time: 1-2 hours. Usage instructions for optimal results: Under standard conditions (20°C), the enzyme needs 12 hours for effective action. When temperature drops, consider the following: Every 7°C temperature drop requires doubling the enzyme amount. For 6-hour processing time, double enzyme amount should be used. Important note about ingredient addition: The order of adding ingredients significantly affects the final result. When adding bentonite, observe a 12-hour waiting period after adding enzymes to avoid adverse interaction between them.

Cold-enzyming enzyme for fruit juices and grape must. High concentration liquid pectolytic enzyme specifically developed for working at low temperatures. Effective from as low as 5°C. Main features: Fast action: degrades 100% pectin in 75 minutes at 8°C. Increases pressing efficiency of pectin-rich fruits. Supports color pigment extraction. Accelerates grape must clarification. Dosing guide: Recommended amount: 2-10 ml / 100 kg. Optimal temperature: 10°C. Processing time: 1-2 hours. Usage instructions: Standard processing time is 12 hours at +20°C. At lower temperatures, the following rules apply: When temperature drops by 7°C, double the enzyme amount. For 6-hour processing time, use double enzyme amount. Important notes: The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.

Enzyme F - Professional Wine Fining Agent for Quality Wine Production Enzyme F is an advanced pectolytic wine fining agent that ensures exceptional wine clarity and significantly enhances its organoleptic properties and color intensity. This specially developed preparation makes the wine filtration process more efficient and easier. Product Properties and Usage Enzyme F works effectively in breaking down pectins, ensuring optimal clarification process at temperatures of 10-15°C. This wine fining enzyme is designed for professional wine production and juice processing. Quality Composition: Pectinase - active enzyme component, Maltodextrin - stabilizing agent, Sodium chloride - supporting component. Detailed Usage Instructions Precise dosage amounts according to application: White wine production: 1-3 g/100 l, Juice clarification: 1-2 g/100 l, Young wine clarification: 3-4 g/100 l. It's important to conduct a preliminary test with a small quantity and follow the mixing ratio of 1:10 (enzyme:wine). Wait 10-12 hours before adding additional fining agents. Storage Conditions and Information Product is best preserved under the following conditions: Storage temperature: 10-15°C, Package size: 100 g, Best before: 30.09.2026. Enzyme F is a reliable choice for professional winemakers who aim to achieve the highest quality end result. The product is ideal for both small and large wine producers.

Professional Enzymatic Wine Clarifier for Quality Wine Production. Effective enzymatic wine clarifier specifically developed for quality wine production. The preparation ensures optimal clarification process and significantly improves the wine's organoleptic properties. Main Product Features: High-quality enzymatic clarifier contains: Active pectinase, Stabilizing maltodextrin, Purified NaCl (sodium chloride). Wine Clarifier Benefits: Ensures quick and effective sediment separation, Optimizes clarification process, Significantly simplifies filtration, Enriches wine flavor properties, Improves wine color quality, Promotes optimal separation of color compounds. Detailed Usage Instructions: For best results: Conduct test treatment with small quantity, Dose 1-6 grams of preparation per hectoliter of must, Add dissolved preparation to wine, Ensure uniform mixing through pumping over. Storage Instructions: To maintain product quality: Store in ventilated cool room, Optimal storage temperature 10-15°C, Use by 30.09.2026. Important Usage Information: Due to interaction between enzymes and bentonite, perform bentonite clarification only 10-12 hours after adding enzyme. This ensures maximum efficiency of both components.