ABV Aromazyme – β-Glucosidase Biotransformation Enzyme

$16.50$65.00 incl. GST

A unique enzymatic preparation developed to enhance hop aromas in beer, ABV AROMAZYME enables strong glycosidase activity derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes that are capable of hydrolyzing the glycosidic bonds, liberating monoterpene alcohol compounds, and glucose.

[Aromazyme] has been developed to increase the complexity of the hop aroma and flavor profile in beer. The application of ABV AROMAZYME during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.

Primary Benefits:

  • Increases the diversity of hop flavours and aroma by changing the ratio of specic terpene compounds
  • Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness
  • Slightly increases wort fermentability
  • Expresses more character from less sophisticated hop varieties

– Usage Rate is 1g per 20L batch | 5g per hl.
– Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.
– Aromazyme can be added at any stage from yeast pitch to mid-fermentation. Adding Aromazyme early in (or at the start of) fermentation will result in greater extraction of terpene glycosides


Pay in 4 (interest-free instalments) is available for orders between $30 and $2,000. 2.8% processing fee applies.
SKU: HD027 Category: Tags: , , ,


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.

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