Description
* What’s the difference between FERMOPLUS FRUITY and AROMAZYME?
FERMOPLUS is a nutrient enriched with amino acids which are esterified during fermentation and is best used with yeast strains that express the (IRC7) bio-transformation gene – LalBrew BRY-97, New England, Safale K-97 and White Labs Tropicale are the most active in this regard. FERMOPLUS also speeds up the conversion of bound aroma-active thiol precursors in hops.
AROMAZYME on the other hand is a β-glucosidase enzyme that supplements yeast strains that don’t strongly express the IRC7 gene. All yeasts express this gene to some degree but it has been found to be highest in the ones listed above.
When choosing between the two, keep in mind that FERMOPLUS will both express aroma in your beer through a yeast-hop interaction and the yeast-amino acid interaction, but is reliant to some extent on yeast selection. AROMAZYME on the other hand will help express hop aroma through the yeast-hop interaction alone but will not throw additional yeast-produced esters and other flavour-positive compounds. If in doubt use both, or use Fermoplus initially and Aromazyme at dry hop.
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 fi nal 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.
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