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IFF and BioSelect ® Enzymes for Cider Enzymes are widely used in apple and pear juice processing and in cider production to improve product quality, yield, and to ease processing. Macerating enzymes are added to fruit for improved juice extraction and press efficiencies. Pectinases and glucoamylases are used in juice and cider to increase settling and to improve filtration and clarification. Gusmer offers both IFF liquid enzymes and BioSelect micro-granulate enzymes for cider production. BioSelect enzymes are GRAS approved and manufactured under an FSSC 22000 food safety system.
Beer Stabilization Protein & Polyphenol Control Proven Solutions for Brilliant Beer
Chill haze stabilization is crucial for beers requiring shelf stability and consistent clarity. Retailers and consumers expect clear beer without post-bottling sedimentation. Silica-based or PVPP polymer-based stabilizers effectively prevent chill haze without impacting flavor, aroma, body, or head retention. These agents are widely used, cost- effective, and available through Gusmer Enterprises. Formation of Haze: Chill haze is caused by a reaction between “sensitive proteins” (proline-rich proteins) and polyphenols. Both are naturally present in beer and can agglomerate into larger colloids, which are insoluble at cold storage and serving temperatures. This instability leads to cloudy beer, sedimentation in package and a reduction in shelf life. Achieving Stability: Beer stability can be attained by removing either sensitive proteins, polyphenols, or both to prevent their interaction. • Silica-based stabilizers are highly porous and hydrophilic, allowing selective adsorption of proline-rich proteins. • PVPP polymer-based stabilizers have a high affinity for flavonoid polyphenols through hydrogen and hydrophobic bonding. Brewers can choose between silica-based or PVPP polymer-based stabilizers, and for challenging beers, a combination of both may provide synergistic stabilization.
Enzymes for Cider FRUIT MACERATION BioSelect ® Noir
• Increase juice yields • Use for purees or fresh fruit • Break down cell walls for easier juice release
For more information on beer chill haze stabilization and the use of stabilizing agents, please contact your Gusmer representative.
PEKTOZYME TM Mash
PQ Corporation BRITESORB ® A100 – ( Silica Hydrogel ) Silica Hydrogel is an amorphous silica powder, which is non-dusting and free flowing, and has a moisture content of approximately 65%. The surface of BRITESORB A100 is engineered with a moderately sized porosity, which selectively allows for the internal adsorption of haze-forming proteins while limiting the entry of larger, foam-positive proteins. An excellent choice for chill-proofing lighter style beers, BRITESORB A100 has a high permeability factor that allows for faster filtration rates and longer filter runs.
PQ Corporation BRITESORB ® D300 – ( Silica Xerogel ) Silica Xerogel is an amorphous, free flowing powder of approximately 5% moisture content. Pound for pound, it is a more effective stabilizer than Silica Hydrogel. BRITESORB D300 utilizes the same adsorption principles as A100, but in addition, BRITESORB D300 is activated by a patented process that increases its affinity for sensitive protein. This typically allows for short contact times and reduced dose rates. A good candidate to stabilize difficult brews, BRITESORB D300 has a good permeability factor and can be used in conjunction with PVPP. 25-40 g/hL (~6-10 lb/100 US bbl) Dose Rate: Beer more than 70% malt 40-60 g/hL (~10-15 lb/100 US bbl) Preparation: Mix with deoxygenated water at a 10% w/w ratio. The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for at least 20 minutes prior to addition. Particle Size: ~ 12 um Dose Rate: Beer up to 70% malt
LAMINEX ® Super 3G
JUICE CLARIFICATION BioSelect ® Clear
• Achieve quick depectinization to reduce viscosity and ease filtration • Robust starch degradation to prevent haze and improve clarity • Increase settling
PEKTOZYME TM Clear
DIAZYME ® X4
Particle Size: ~ 16 um Dose Rate: Beer up to 65% malt
40-50 g/hL (~10-12 lb/100 US bbl)
Dose Rate: Beer more than 65% malt
50-70 g/hL (~12-17 lb/100 US bbl) Preparation: Mix with deoxygenated water at a 10% w/w ratio. The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitate slurry for at least 20 minutes prior to addition.
Contact time: 5 minutes Permeability: 0.05 D’Arcy Sizes: 40 lb bags
Contact time: 20 minutes Permeability: 0.15 D’Arcy Sizes: 50 lb bags
14 2026 - 2027 Gusmer Enterprises, Inc. Brewing Products Catalog
15 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerBeer.com
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