Description
TMM Aromazyme 10g
- 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
TMM 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 beer. The application of AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilisation by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
Dose Rate: 0.05g per L, 1g per 20L batch
Usage: 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.
Martin Hudson (verified owner) –
Does what it says in the description. I brewed a stronger version of Rob’s Twisted Stout and it has..
enhanced the mouthfeel and drinkability.
increased the wort fermentability 1.059 to 1.014 in 5 days…ok it was Nottingham yeast that I used, but this was quicker than previous brews.
expresses the bitterness of the hop without the harshness.
I’ll be adding this now in each of my brews