Description
In a recent study performed by AEB Brewing, FERMOPLUS nutrients produced a significant increase in polyfunctional thiols, esters and terpenes and a decrease in oxidation by-products and higher alcohols, adding complexity to its aroma profile and improving the quality of the beer. This can represent a valuable reduction in expenses by decreasing the need to use high-thiol hop varieties and high levels of dry-hopping that can be costly, as well as beer loss related to spent hops. Furthermore, the decrease of oxidation by-products prevents beer flavour deterioration, extending shelf life and improving overall quality.
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