AB Vickers Aromazyme™ Hop Enhancement Enzyme
Supplier:
AB Vickers
Description
AB Vickers Aromazyme™ is a food-grade enzyme preparation with a strong glycosidase activity derived from a selected strain of Aspergillus niger.
It is composed of β-glucosidase enzymes that are capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol compounds and glucose. It has been developed to increase the complexity of the hop aroma and flavour profile in beer.
The application of AB Vickers Aromazyme™ during fermentation provides brewers with the opportunity to improve their hop utilisation by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
The application of AB Vickers Aromazyme™ during fermentation provides brewers with the opportunity to improve their hop utilisation by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties.
Datasheet
Technical Data Sheet
The Hop Market in 2026
After years of a relative surplus of hops on the spot market, the hop industry is changing. It could be time to rethink your approach to hop contracting. Read more at the link below.