Aromazyme 100g - Lallemand

Aromazyme

Aromazyme is a new and innovative tool from Lallemand for producing unique beers by releasing new flavour compounds. Aromazyme, through its high beta-glucosidase activity, increases the fermentability of wort and enhances hop aroma and intensity. It improves the beer's mouthfeel and drinkability by reducing unpleasant, harsh bitterness.

Aromazyme is a food-grade enzyme preparation with strong glycosidase activity derived from a selected strain of Aspergillus niger. It consists of β-glucosidase enzymes capable of hydrolyzing glycosidic bonds, releasing monoterpene alcohol compounds and glucose. It is designed to increase the complexity of the hop aroma and flavour profile in beer. The addition of Aromazyme during fermentation gives brewers the opportunity to improve hop utilization by releasing additional volatile aroma compounds, thereby reducing total hop quantities or using less sophisticated hop varieties. You will notice an effect both with and without dry hopping.

Dosage and use:

• The recommended dose is 5 g / hL (1g per 25 liters).
• Aromazyme has optimal activity between pH 3.5-6.5, although activity has been observed at pH 3.0 for use in sour beers.
• The optimal temperature range is 15-65°C.
• Dissolve in water (~ 1 g in 10 ml of water) to ensure even distribution in the fermentation tank.
• Add along with the yeast or during active fermentation.

For optimal results:

β-glucosidase activity is a type of hop biotransformation within the complex metabolism of brewer's yeast. Many factors will influence the taste and aroma of the final product. Therefore, it is recommended to conduct tests to optimize recipe and process details. The choice of yeast strain, hop variety, timing of hop additions, and timing of enzyme addition will directly influence the final results.

When using Aromazyme, the following factors should be considered:

Dry hopping early in fermentation will result in greater extraction of terpene glycosides. Add the enzyme along with the yeast or midway during active fermentation to allow time for the enzyme to break down glycosides and the actively fermenting yeast to consume the glucose released from the reaction.

In beers without dry hops, you will release flavour compounds from late hop additions in the boil or whirlpool, so it will also be beneficial to add Aromazyme here.

Product Sheet