ABV AROMAZYME is a food-grade enzyme preparation developed to increase the complexity of the hop aroma and flavor profile in beer. Application of ABV AROMAZYME during fermentation helps brewers improve their hop utilization by releasing additional volatile aroma compounds, allowing for a reduction.

KEY 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

APPLICATION & DOSAGE

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 15-65° C (59-149° F).
Dilute the enzyme in water (~ 10ml per 1g of enzyme) to ensure even distribution within the fermenter.