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The application during fermentation provides brewers with the opportunity to improve their hop utilization by releasing additional volatile aroma compounds.
ABV Alphamylase™ LT30 is a Food Grade bacteria alpha-amylase. It is a liquefying enzyme, and its action on starch substrates produces a decrease of viscosity.
Chillzyme™ is a protease obtained from the plant Carica papaya. It is used in brewing to prevent the formation of chill hazes by hydrolyzing proteins to soluble peptides and amino acids.