Bio Hop Enzyme
Increases the diversity of hop flavours and aroma by changing the ratio of specific terpene compounds
Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness
Increases wort fermentability
Increases beer aroma complexity when combined with selected yeasts
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.