Beer Filtration
Colloidal Stabilization
To achieve colloidal stability it is necessary to remove either protein, polyphenol, or both from the beer. During filtration, the most commonly used stabilizers for removing proteins is amorphous silica gel (e.g., Lucite®). Polyvinylpolypyrrolidone or PVPP (e.g., Polycar AT®) is typically used for removing polyphenols (15). The stabilization procedures typically used are:
• Silica Gels with Main Beer Filtration
• PVPP with Main Beer Filtration
• PVPP-Impregnated Sterilizing Sheets
Click on the following topics for more information on beer filtration.
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