Description
Aromazyme 100 g – enzyme from Lallemand for more hop aroma in beer
Aromazyme is a food-grade enzyme preparation from Lallemand with high β-glucosidase activity, derived from a selected strain of Aspergillus niger. The enzyme breaks glycosidic bonds and releases monoterpene alcohols and glucose. It gives a more complex hop aroma and flavour, and can improve mouthfeel by reducing harsh, unpleasant bitterness.
Please note: This product is only available in Norway.
Added during fermentation, Aromazyme releases additional volatile aroma compounds from the hops. This lets you get more out of your hops, use less of them or get more character from less sophisticated varieties. You will notice the effect with or without dry hopping, because the enzyme also works on aroma compounds from late kettle or whirlpool additions. Aromazyme also slightly increases wort fermentability.
How to use Aromazyme
- The recommended dose is 5 g per hL, which is about 1.25 g per 25 litres.
- Dissolve the enzyme in water (about 1 g in 10 ml) for even distribution in the fermenter.
- Add together with the yeast or during active fermentation. Lallemand recommends mid-fermentation, so the yeast can consume the glucose released.
- Dry hopping early in fermentation gives greater extraction of terpene glycosides.
- Do not add the enzyme after filtration.
Technical data
- Optimal pH: 3.5–6.5 (activity also observed at pH 3.0, for sour beers)
- Optimal temperature: 15–65 °C
- Activity: 1500 BGDU/g
- Storage: cool and dry. Use all the contents once the jar is opened.
- Pack size: 100 g
Frequently asked questions about Aromazyme
When should Aromazyme be added?
Add the enzyme together with the yeast or during active fermentation. Lallemand recommends adding it mid-fermentation. This gives the enzyme time to break down the glycosides and lets the yeast ferment the glucose that is released.
How much Aromazyme do I need for a 25-litre batch?
The recommended dose is 5 g per hectolitre, which is about 1.25 g for 25 litres. Dissolve the enzyme in a little water, about 1 g in 10 ml, before adding it.
Does Aromazyme work without dry hopping?
Yes. The enzyme also releases aroma compounds from hops added late in the boil or in the whirlpool, so you will notice the effect with or without dry hopping.
Can I use Aromazyme in sour beer?
The enzyme has optimal activity at pH 3.5–6.5, but Lallemand has observed activity down to pH 3.0. It can therefore be used in sour beers, with somewhat lower effect.
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