Developed to enhance aromatics in beer and cider. Releases additional linalool, a hop aromatic (lavender, citrus, floral) from hops. Increases fruit aromatic intensity and character in ciders. Commonly added to the fermenter and ageing tank after dry hopping.
- Mixture of Beta-glucosidase and arabinosidase.
- Efficacy depends on hop variety used. When optimized, aroma qualities are enhanced.
- Must be tested on products at bench scale to determine correct dosing rates.
Application: Dilute in a small quantity of cool water (DA water if post-fermentation) before addition for optimal dispersion.
Packaging: 1 kg, 25 kg
