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Beer Conditioning
Beer Chillproofing
In certain circumstances, fining alone cannot provide satisfactory clarity because of the presence of proteins and polyphenols (tannins). Positively charged proteins combine with polyphenols during conditioning to form a colloidal haze, which is somewhat soluble at warmer temperatures but insoluble at cooler temperatures. These reactions can continue after filtration if sufficient quantities of soluble protein and polyphenols remain in the filtered beer. To remove proteins or polyphenols and to improve its physical stability, the beer undergoes a procedure often referred to as "chillproofing."
Proteolytic enzymes, tannic acid, hydrolysable tannins, silica gels, polyvinylpolypyrrolidone (PVPP), and bentonite are used to improve the beer's physical stability (removing positively charged proteins and polyphenols) or "chillproof" it.
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