Aroma enzyme, hops Flavour and aroma enhancing enzyme for 20l beer

Enhanced flavour and aroma

Comfortable biotransformation

• Increases the variety of hop flavour and aroma by altering the proportion of specific terpene compounds
  
• Improves the mouthfeel and drinkability of beer by reducing unpleasant bitterness.
  
• Mildly increases the fermentability of wort
  
• Expresses more character from less refined hop varieties

The optimum activity of ABV AROMAZYME is between pH 3.5 and 6.5, although when used in sour beers, an activity lower than pH 3.0 is still observed. The optimum temperature range is 15-65ºC.
Dilute the enzyme in an appropriate amount of water (~1g in 10ml) to ensure uniform distribution in the fermenter.