β-glucosidase activity is one type of hop biotransformation reaction within the complex metabolism of brewing yeast. There are many factors that will affect the flavour and aroma of the final product. The selection of the yeast strain, hop variety, timing of hop additions and timing of enzyme addition will have a direct influence on the final results.
When using ABV AROMAZYME, the following factors should be considered:
- Dry-hopping early in fermentation will result in greater extraction of terpene glycosides.
- Add the enzyme mid-fermentation to allow time for the enzyme to break down glycosides and the actively fermenting yeast to consume the glucose released from the reaction, while minimizing volatile loss from CO2 stripping. Avoid adding enzyme after filtration.
- Store in a cool dry place. Product will maintain its declared activity for 4 years.