Preparations for colloidal stabilization of beer
Beer colloidal stabilization preparations are mainly used for the thermal preservation of beer.
Under normal conditions, beer is not resistant to the pasteurization temperature of 60-70 ° C. In pasteurized beer, previously not,stabilized, protein and tanning deposits can quickly precipitate. Stabilization preparations are used to counteract the precipitation of these sediments after beer pasteurization.
Proteolytic enzymes are used to stabilize the beer, which break down unstable high-molecular proteins in beer.
Preparations of proteolytic enzymes are divided into two groups. One group; these preparations are, whose active substance is papain or similar plant proteases. The preparations belong to the second group, whose active ingredient is pepsin.
There are cases, that commercial preparations in their composition contain components with a reducing effect.
The known preparations of commercial proteolytic enzymes used for colloidal stabilization of beer include a preparation of plant origin - Maltolysin, Collupulin, Protesai, Cristalase D, Clari-Winter, Ldguid-Cereyase, Sointillase i papaina, of mold origin - Cristalase B, of animal origin - pepsin.
Collupulin is produced in the United States of America. It is a mixture of papain and hop lupulin] This preparation counteracts the formation of so-called turbidity. cold! as a result of the effect of lowered temperature and oxidative turbidity. It is recommended to add it to young beer when it is transported to the storage facility, relatively during the maturation of the beer. Dose! of the preparation is up to 6 g / hl of beer.
Ciristalase B is manufactured in the United States of America. It is of mold origin and shows high proteolytic activity and low diastatic activity. This preparation; leads to high colloidal stability of pasteurized beer, however, according to many specialists, it slightly changes the taste of beer. It is used in some of our beer plants with particularly high durability requirements.
To stabilize the beers, they have found widespread use in various countries, and also in Poland preparations of silica gel. Due to their selective action, they replaced the polyamide preparations, bentonites and bentonite derivatives. Preparations of a similar type are also known, under different names: Stabiquick 130, 360, Intergarant 700 i Lucilite. A technology for the production and application of a silica gel preparation called "Piwator" has been developed in Poland..
Stabiquick 130 includes 75% SiO2, a Stabiquick 360 — ok. 90% SiO2. Moreover, the two preparations mentioned above differ in terms of their stabilizing and filtering properties.
For reducing compounds, which are used to bind the oxygen contained in the beer, primarily include ascorbic acid, sulphites and reducts obtained by thermal method from sugars in an alkaline environment. The dose of ascorbic acid introduced into beer does not exceed most often 5 g / hl. In excessive amounts, it has a negative effect on the taste characteristics of beer, and in not too low an amount can lead to reactions in the unfavorable direction.
The reducing effect of SO2 and metabisulfite is not as strong as that of ascorbic acid. The reducing capacity of ascorbic acid is 4 times greater, than metabisulfite.