![Demand for hop aromas by year Demand for hop aromas by year](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-demand-chart.png)
АРОМАТНОМ ХМЕЛЕ
СТРОЕНИЕ ХМЕЛЕВОЙ ШИШКИ
![СТРОЕНИЕ ХМЕЛЕВОЙ ШИШКИ СТРОЕНИЕ ХМЕЛЕВОЙ ШИШКИ](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/inside-hops.png)
![Lupulin gland Lupulin gland](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
ОТКУДА БЕРЕТСЯ ВКУС И АРОМАТ ХМЕЛЯ?
![Lupulin gland Lupulin gland](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/lupulin-gland-circle.png)
![Hop oil icon Hop oil icon](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/icon-hop-oil.png)
ВЫСУШЕННАЯ ХМЕЛЕВАЯ ШИШКА СОДЕРЖИТ…
![Dried hops Dried hops](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/dried-hops.png)
![Dried hops Dried hops](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)
масла
![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)
КАК ПОЛУЧИТЬ
БОЛЬШЕ ОТ
ХМЕЛЕВЫХ МАСЕЛ
![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)
Некоторые масла из кислородсодержащей фракции не имеют запаха, так как связаны с другими молекулами.
Высвобождение этих молекул может увеличить интенсивность аромата.
——— НО КАК? ———
УВЕЛИЧЕНИЕ АРОМАТА с помощьюБИОТРАНСФОРМАЦИИ ХМЕЛЯ
![Hop image Hop image](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/boost-aromas-with-text.png)
Хмель содержит ароматические соединения, связанные с другими нелетучими веществами
Ферменты дрожжей могут отделять эти нелетучие вещества, высвобождая ароматические соединения и тем самым усиливая вкус и аромат хмеля.
Дрожжи способствуют биотрансформации хмеля и раскрывают вкус и аромат менее ароматных сортов.
![Glycoside molecule Glycoside molecule](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/hop-glycosides.png)
ЧТО ТАКОЕ ГЛИКОЗИДЫ ХМЕЛЯ?
Гликозид – это соединение, молекулы которого состоят из двух частей: углеводного остатка (сахара) и неуглеводного фрагмента. В хмеле в качестве неуглеводного фрагмента могут выступать ароматические соединения, такие как терпены. Терпеновые гликозиды играют важную роль в биотрансформации хмеля.
РОЛЬ ДРОЖЖЕЙ В АРОМАТЕ ПИВА
![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)
Дрожжи также производят фермент β-глюкозидазу, способный превращать неароматические гликозиды в ароматические терпены.
![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)
АКТИВНОСТЬ β-ГЛЮКОЗИДАЗЫ ЗАВИСИТ ОТ ШТАММА ДРОЖЖЕЙ
![ОТНОСИТЕЛЬНАЯ АКТИВНОСТЬ ФЕРМЕНТА ОТНОСИТЕЛЬНАЯ АКТИВНОСТЬ ФЕРМЕНТА](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)
Может ли экзогенная β-глюкозидаза усилить эффект биотрансформации?
Компания Lallemand провела глобальные испытания с использованием ферментного препарата, основанного на β-глюкозидазе, и сравнила результаты с контрольным образцом пива.
![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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Увеличивает многообразие хмелевых вкусов и ароматов, меняя соотношение терпеновых соединений
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Усиливает вкусовые ощущения и питкость, снижая неприятную, резкую горечь
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Увеличивает сбраживаемость сусла
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Повышает комплексность аромата в сочетании с подобранными дрожжами
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Улучшает вкус и аромат хмеля
![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
![Lallemand Brewing logo Lallemand Brewing logo](https://connect.lallemandbrewing.com/wp-content/themes/lallemand/assets/images/aromazyme/logo-lb.png)