"Colloidal (haze) and flavour (taste) stability of beer is considered worldwide as the label of quality of a beer. Due to its unique properties Brewtan has a positive impact on both quality metrics.
Brewtan B, Brewtan C and Brewtan F ,very specific gallotannins, react with the haze sensitive proteins (proteins rich in proline) and SH-group containing proteins by adsorption and precipitation. In addition to the interaction with these proteins, the Brewtan products are able to complex iron and as a consequence inhibit the Fenton oxidation reaction.
Brewtan B brings the stabilisation upstream in the brewing process, with an increase in flavour stability when used in mashing in and an increase in colloidal stability when used in boiling. Brewtan B can also be used simultaneously in mashing and boiling.
Brewtan C is injected proportionally in line before maturation or settling tanks. This is an easy and economical solution for a complete or a steady background stabilisation.
Brewtan F is injected in line before end clarification with a filter (Perlite, Kieselguhr) in order to have a perfect stabilization without beer losses."
Source: Here
No comments:
Post a Comment