What is the role of stabilizers in craft beer brewing?
Stabilizers play a role in craft beer production. In the beer brewing process, by adding various beer stabilizers, such as protease, tannin, silica gel and PVPP, etc., the colloidal safety of beer is realized. Some stabilizers can be used alone or in combination, for example, a combination of silicone products and PVPP. Brewers will talk to you about the role of stabilizers in beer production.
The proteolytic enzymes used were papain and bromelain. It acts on peptide bonds composed of the base amino acids, leucine and glycine, and also supports beer by breaking down macromolecular healthy proteins into reduced molecular peptides by hydrolysis.
Brewing tannins can improve the colloidal safety and taste stability of beer. The phenolic hydroxyl groups of brewed tannins can be polymerized with aldehydes to form phenolic polymers, and at the same time, the content of carboxyl substances in the beer will also increase, so as to achieve the capacity of the finished beer. In addition, brewing tannins can also react with -SH groups for precipitation of peptides and healthy proteins to speed things up. Most importantly, the addition of brewed tannins can improve the shelf life of the finished beer due to the reduction in aldehydes, including the volume of the beer.
Polyvinylpyrrolidone polymers (PVPP) can precisely remove the tannins (phenols) that cause haze in beer, and when using polyvinylpyrrolidone polymers (PVPP), strict control of the oxygen content in the beer is required. Because beer treated with polyvinylpyrrolidone polymer (PVPP) contains oxygenates. Compared with ordinary beer, under the same oxygen-containing substances, the beer treated with polyvinylpyrrolidone polymer (PVPP) has a rapid change in taste and poor stability after oxidation.
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