What is the role of stabilizers in craft beer brewing?

Stabilizers play an important role in craft beer production. In the beer brewing process, the colloidal safety of beer is realized by adding various beer stabilizers, such as protease, tannin, silica gel and PVPP, etc. Some stabilizers can be used alone or in combination, such as the combination of silicone products and PVPP. The brewmaster will talk to you about the role of stabilizers in beer production.

The proteolytic enzymes used were papain and bromelain. It acts on the peptide bonds made up of the essential amino acids, leucine and glycine, and also supports beer by hydrolyzing the breakdown of macromolecular healthy proteins into reduced molecular peptides.

Brewing tannins can improve the colloid safety and mouthfeel stability of beer. The phenolic hydroxyl groups of brewing tannins can be polymerized with aldehydes to form phenolic polymers, and the content of carboxyl substances in beer will also increase, thereby reaching the capacity of finished beer. In addition, brewing tannins can also react with -SH groups to precipitate peptides and healthy proteins, thereby speeding up the reaction. Most importantly, the addition of brewing tannins increases the shelf life of the finished beer due to the reduction in aldehydes, including the volume of the beer.

Polyvinylpyrrolidone polymer (PVPP) can precisely remove tannins (phenols) that cause cloudiness in beer, and when using polyvinylpyrrolidone polymer (PVPP), the oxygen content in beer needs to be strictly controlled. Because beer treated with polyvinylpyrrolidone polymer (PVPP) contains oxygenates. Compared with ordinary beer, under the same oxygen content, the beer treated with polyvinylpyrrolidone polymer (PVPP) has a faster taste change and less stability after oxidation.

The above is the role of stabilizers in the beer brewing process. Welcome to share and discuss with us!