View Table of Contents Beer Stabilization Protein & Polyphenol Control Chill haze stabilization is an important consideration for beers that are distributed throughout a territory and require any degree of shelf stability. Most retailers and consumers expect clarity and no post-bottling sedimentation in beer on a consistent basis, and with today’s flavorful and wide varieties of beers, the potential for instability exists. Through the use of either silica-based
stabilizing agents or PVPP (polyvinylpolypyrrolidone) polymer-based stabilizing agents, chill haze stabilization can be achieved without affecting flavor, aroma, body or head retention. These stabilizing agents are widely used, economical and readily available through Gusmer Enterprises. Chill haze is caused by the natural reaction of “sensitive proteins” (proteins rich in proline) and polyphenols, both of which are inherently found in beer. These sensitive proteins and polyphenols agglomerate to form larger colloids which are insoluble at cold storage and serving temperatures. The instability results in a precipitation which creates cloudy beer or bottle sediment. Stability of the beer can be achieved by removing either the sensitive proteins or the polyphenols, so that the two cannot so readily react with each other. Silica-based stabilizers, whether amorphous solids or colloidal liquids, used in the brewing process have a small particle size (8 nm to 16 microns) and are highly porous with typical surface areas from about 300 m 2 /g to more than 1,000 m 2 /g. These specially engineered silica particles are hydrophilic due to coverage of their surface by hydroxyl (silanol) groups. It is the interactions of proline with these silanol groups that enable the selective adsorption of sensitive proteins from beer. PVPP polymer-based stabilizers are approximately 50 microns in size and have a high affinity for flavonoid polyphenols via hydrogen and hydrophobic bonding. Both forms of stabilizing agents are ultimately removed from the beer through centrifugation or filtration. The choice to use either a silica-based stabilizer or a PVPP polymer-based stabilizer is up to the brewer, and for beers that are more difficult to stabilize, the use of both agents may synergistically result in stabilization. Preparation of Stabilizers Kieselsol: These solutions come ready-made and can be added as described in the dosing section below. Hydrogel/Xerogel/PVPP: The amorphous powder should be mixed with deoxygenated water at a 10% w/w ratio. (1 kg powder: 10 liters DAW or ~8 lb: 10 USG DAW). The use of a CO 2 sparger in the slurry water will help to deoxygenate the water. Agitation: Hydrogel/Xerogel – Agitate slurry for at least 20 minutes prior to addition. PVPP – Agitate slurry for 1-2 hours prior to addition. Dosing of Stabilizers Inline Method: The kieselsol, hydrogel/xerogel or PVPP slurries are dosed proportionally into the beer stream by means of a metering pump. The products are allowed to react with the beer. Depending upon contact time required for each product, a buffer tank may be utilized. Resultant sediments should be removed via filtration depending on the requirements of the specific stabilizer. Batch Method: Add the kieselsol or hydrogel/xerogel/ PVPP slurries into the product while filling the finishing tank. Add the stabilizing agent proportionally during the fill or as a single shot method through the spray ball arm. Once the stabilizing agent has reacted with the respective protein or tannin, it will settle to the bottom of the tank as sediment. Settling times vary due to tank geometry and stabilizer/protein/tannin complex size. The stabilized beer can be separated from the sediment prior to filtration and any leftover sediment is easily removed during CIP. Inadvertent over-dosing or contact time of several days causes no negative effects in the beer.
For more information on beer chill haze stabilization and the use of stabilizing agents, please contact your Gusmer representative.
18 2023 - 2024 Gusmer Enterprises, Inc. Brewing Products Catalog
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