ABV Aromazyme
Used to to increase the complexity of the hop aroma and flavor profile in beer
Overview
ABV AROMAZYME is a food-grade enzyme preparation with a strong ABV AROMAZYME is a food-grade enzyme preparation with a strongglycosidase activity derived from a selected strain of Aspergillus niger. It is composed of beta-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 favour profle in beer.The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization byreleasing additional volatile aroma compounds, thereby decreasingoverall hop quantities or using less sophisticated hop varieties.
Quick Facts
BENEFIT #1
Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compounds
BENEFIT #2
Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness
BENEFIT #3
Slightly increases wort fermentability
BENEFIT #4
Expresses more character from less sophisticated hop varieties
Microbiological Properties
Solids
> 90%
Yeast
< 100 CFU/g
Total Plate Count
< 1000 CFU/g
Coliforms
< 30 CFU/g
Staphylococcus Aureus
absent in 1g
Salmonela
absent in 25g
Escheria Coli
absent in 25g
