Bio Hop Enzyme
Get more flavour and aroma from your hops with Bio Hop Enzyme Benefits of using exogenous β-glucosidase
Yeast naturally produces β-glucosidase enzymes, turning non-aromatic glycosides into aromatic terpenes.
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Increases the diversity of hop flavours and aroma by changing the ratio of specific terpene compounds
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Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness
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Increases wort fermentability
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Increases beer aroma complexity when combined with selected yeasts
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Enhances hop flavour and aroma
WHAT ARE HOP GLYCOSIDES?
A glycoside is a compound that is chemically bound to a sugar molecule. In hops, aroma compounds such as terpenes are bound to sugars as glycosides in the green matter of the hop. Terpene glycosides play a role in hop biotransformation.
We also have the Aromazyme in 100g containers.
To learn more about the effects of β-glucosidase enzymes on your hops go read the Lallemand Aromazyme page.
2 reviews for Bio Hop Enzyme – 10g