Aromazyme Enzyme (100g)
68006-75-AB
$59.50
Description
ABV AROMAZYME is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose. It has been developed to increase the complexity of the hop aroma and flavor profile in a beer. The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities, or using less sophisticated hop varieties.
Specifications
Physical & Chemical
| Physical Form |
White to light brown coloured powder |
| Activity |
1500 BGDU/G One BGDU unit is defined as the amount of enzyme which hydrolyses one µmol of p-nitrophenyl-glucopyranoside per minute at 37°C and pH 4.4 |
Microbiological
| Solids |
>90% |
| Yeast |
<100 CFU/g
|
| Total Plate Count |
<1000 CFU/g |
| Coliforms |
<30 CFU/g |
| Salmonella |
absent in 25g |
| Staphylococcus Aureus |
absent in 1g |
| Escherichia Coli |
absent in 25g |
Heavy Metals
| Arsenic |
<3 mg/kg |
| Lead |
<5 mg/kg
|
| Mercury |
<0.5 mg/kg |
| Cadmium |
<0.5 mg/kg |
Benefits
- Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compounds
- Enhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitterness
- Slightly increases wort fermentability
- Expresses more character from less sophisticated hop varieties
Dose Rate & Application
- The recommended dosage is 5g/hL.
- ABV AROMAZYME has optimal activity between pH 3.5-6.5, although lower activity is still observed at pH 3.0 for use in sour beers. The optimal temperature range is 15-65ºC.
- Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.