Misc addition
Aromazyme
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Enzyme
- Added at
- primary
- Form
- liquid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 0.02-0.05 mL/L with the dry hop
- Timing
- Dosed with the dry hop and left for the duration of the contact.
Before you use it
It liberates what the hops already hold rather than adding anything, so it flatters a big dry hop and does little for a small one. Enzymes survive into package unless the beer is pasteurized, which is worth knowing before dosing a bottled beer.
Description
A food-grade beta-glucosidase that cleaves the glycosidic bonds locking aroma terpenes to sugars in hop material, freeing linalool, geraniol and their relatives that would otherwise stay bound and be thrown with the trub.