![Richiesta per luppoli da aroma per anno Richiesta per luppoli da aroma per anno](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-demand-chart.png)
LUPPOLI DA AROMA
DENTRO AL LUPPOLO
![DENTRO AL LUPPOLO DENTRO AL LUPPOLO](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/inside-hops.png)
![Ghiandole di luppolina Ghiandole di luppolina](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
DA DOVE DERIVA IL GUSTO E L'AROMA DEL LUPPOLO?
![Ghiandole di luppolina Ghiandole di luppolina](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
![Luppolo Luppolo](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-hop-oil.png)
UN CONO DI LUPPOLO ESSICATO CONTIENE...
![Cono di luppolo Cono di luppolo](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hops.png)
![Cono di luppolo Cono di luppolo](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hops.png)
![Dried hops resin chart Dried hops resin chart](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hop-resin-chart.png)
![Dried hops oil chart Dried hops oil chart](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hop-oil-chart.png)
luppolo
![Dried hops polyphenols chart Dried hops polyphenols chart](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hop-polypenols-chart.png)
![Star icon Star icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-star-main-source.png)
OTTIENI
IL MASSIMO
DAL TUO
LUPPOLO
![Hydrocarbon fraction Hydrocarbon fraction](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/oil-categories-hydrocarbon.png)
![Oxygenated fraction Oxygenated fraction](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/oil-categories-oxygenated.png)
![Sulfur fraction Sulfur fraction](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/oil-categories-sulfur.png)
Alcuni olii della frazione ossigenata sono inodore perché sono legati ad altre molecole.
Liberando queste molecole si può incrementare l’aroma.
——— MA COME? ———
ESALTARE L'AROMA conBIOTRASFORMAZIONI DEL LUPPOLO
![Hop image Hop image](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/boost-aromas-with-text.png)
Il luppolo contiene dei composti aromatici che sono legati a composti non volatili.
Enzimi derivanti dal lievito possono rompere questi legami rilasciando questi composti e incrementando il gusto ed aroma di luppolo.
Il lievito facilita le biotrasformazioni ed ottimizza il gusto ed aroma di luppolo in varietà meno aromatiche.
![Glycoside molecule Glycoside molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-glycosides.png)
COSA SONO I GLICOSIDI NEL LUPPOLO?
Un glicoside è un composto che è chimicamente legato ad una molecola di zucchero. Nel luppolo, composti aromatici come i terpeni sono legati a zuccheri in forma di glucosidi presenti nella parte vegetale del luppolo. I glicosidi terpenici giocano un ruolo principale nelle biotrasformazioni.
IL RUOLO DEL LIEVITO NELL'AROMA DELLA BIRRA
![Yeast cell image Yeast cell image](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/yeast-cell-circle.png)
![Floral icon Floral icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-floral.png)
![Pineapple and banana icon Pineapple and banana icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-pineapple-banana.png)
![Fruity icon Fruity icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-fruity.png)
![Solvent icon Solvent icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-solvent.png)
![Aniseed and apple icon Aniseed and apple icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-aniseed-apple.png)
![Sour apple icon Sour apple icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-flavor-sour-apple.png)
Il lievito inoltre, produce naturalmente enzimi glucosidici, trasformando glicosidi non-aromatici in terpeni aromatici.
![Lynalyl glycoside molecule Lynalyl glycoside molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lynalyl-glycoside.jpg)
![Green arrow Green arrow](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/green-arrow-down.png)
![Green arrow Green arrow](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/green-arrow-down-left.png)
![Black arrow Black arrow](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/black-arrow-down-right.png)
![Glucose molecule Glucose molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/glucose.jpg)
![Lynalool molecule Lynalool molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/linalool.jpg)
![LalBrew Köln LalBrew Köln](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/yeast-packaging-circle.png)
L’ATTIVITÁ GLUCOSIDICA DIFFERISCE DAL CEPPO DI LIEVITO
![RELATIVA ATTIVITÁ ENZIMATICA RELATIVA ATTIVITÁ ENZIMATICA](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/yeast-relative-enzyme-chart.png)
![LalBrew Köln LalBrew Köln](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/yeast-packaging-circle.png)
Possono β‑glucosidasi esogene incrementare le biotrasformazioni?
Lallemand a mené des tests partout dans le monde avec une formulation enzymatique basée sur la glucosidase et a comparé les résultats avec une bière contrôle.
![Beer style icon Beer style icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-trial-style.png)
![ABV icon ABV icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-trial-abv.png)
![Brewing yeast icon Brewing yeast icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-trial-yeast.png)
![Hop varieties icon Hop varieties icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-trial-hop.png)
![Dry-hopping amount icon Dry-hopping amount icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-trial-dry-hopping.png)
![Arrow icon Arrow icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/large-up-arrow.png)
![General panel icon General panel icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/general-panel.png)
![Expert panel icon Expert panel icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/expert-panel.png)
![Brut IPA with enzymes icon Brut IPA with enzymes icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/preferred-enzymes.png)
![Brut IPA control icon Brut IPA control icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/preferred-no-enzymes.png)
![Aromazyme bottle Aromazyme bottle](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/aromazyme-bottle.png)
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Incrementare la diversità del gusto ed aroma di luppolo modificando il rapporto di specifici composti terpenici
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Incrementare il corpo e la bevibilità della birra riducendo note amare astringenti e sgradevoli
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Incrementare la fermentescibilità del mosto
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Incrementare la complessità aromatica della birra congiuntamente all’utilizzo di lieviti selezionati
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Migliora il gusto ed aroma di luppolo
![Hop icon Hop icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/get-more-from-less.png)
![Aromazyme bottles Aromazyme bottles](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/aromazyme-bottles.png)
Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K., & Becker, T. (2014). Humulus lupulus - A story that begs to be told. A review. J. Inst. Brew., 120(4), 289-314.
Barth-Haas (2019). Hop market update Barth-Haas Group (Last update Nov. 27th 2019).
Lallemand (2020). Best Practices: Biotransformation. Retrieved from www.lallemandbrewing.com/wp-content/uploads/2020/08/LAL-bestpractices-Biotransformation2020.pdf
![Logo Lallemand Brewing Logo Lallemand Brewing](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/logo-lb.png)