![Demanda por lúpulos de aroma por ano Demanda por lúpulos de aroma por ano](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-demand-chart.png)
lúpulos de Aroma
DENTRO DO LÚPULO
![DENTRO DO LÚPULO DENTRO DO LÚPULO](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/inside-hops.png)
![Lupulina Lupulina](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
De onde vem os aromas e sabores do lúpulo?
![Lupulina Lupulina](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
![Oléos essenciais Oléos essenciais](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-hop-oil.png)
Um cone de lúpulo seco contém:
![Cone de lúpulo Cone de lúpulo](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hops.png)
![Cone de lúpulo Cone de lúpulo](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)
essenciais
![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)
Obtendo
o máximo
do seus
Óleos
essenciais
![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)
Alguns óleos da fração oxigenada são inodoros porque estão ligados a outras moléculas.
Liberar essas moléculas pode aumentar o aroma.
——— MAS COMO? ———
AUMENTAR AROMAS comBIOTRANSFORMAÇÃO DO LÚPULO
![Hop image Hop image](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/boost-aromas-with-text.png)
O lúpulo contém compostos aromáticos que são ligados a conjugados não voláteis.
Enzimas da levedura podem quebrar este conjugado para liberar esses compostos aromáticos e aumentar o sabor e o aroma do lúpulo.
A levedura facilita a biotransformação do lúpulo e otimiza o sabor e o aroma de variedades de lúpulo menos aromáticas.
![Glycoside molecule Glycoside molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-glycosides.png)
O QUE SÃO GLÍCOSIDEOS DO LÚPULO?
Um glicosídeo é um composto quimicamente ligado a uma molécula de açúcar. No lúpulo, os compostos aromáticos, como os terpenos, são ligados aos açúcares como glicosídeos na porção vegetal do lúpulo. Os glicosídeos terpênicos desempenham um papel na biotransformação do lúpulo.
O PAPEL DA LEVEDURA NO AROMA DA CERVEJA
![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)
A levedura também produz enzimas glicosidase naturalmente, transformando glicosídeos não aromáticos em terpenos aromáticos.
![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)
A ATIVIDADE DE GLUCOSIDASE DIFERE PARA CADA CEPA
![ATIVIDADE ENZIMÁTICA RELATIVA ATIVIDADE ENZIMÁTICA RELATIVA](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)
As enzimas β‑glicosidases exógenas podem aumentar a biotransformação?
Lallemand conduziu testes globais usando uma formulação de enzimas baseada em glicosidase e comparou os resultados com uma cerveja controle.
![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)
-
Aumenta a diversidade de sabor e aroma do lúpulo mudando a proporção de compostos de terpeno específicos
-
Melhora o mouthfeel e drinkability ao reduzir o amargor adstringente
-
Aumenta a fermentabilidade do mosto
-
Aumenta a complexidade do aroma da cerveja quando combinado com leveduras selecionadas
-
Melhora sabor e aroma de lúpulo
![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
![Logotipo Lallemand Brewing Logotipo Lallemand Brewing](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/logo-lb.png)