More efficient regenerative beer stabilization using PVPP
In view of the increase in the number of exports beer stabilization is now also an important factor for medium-sized breweries. This is the only way they can ensure a long product shelf life and manage transportation distances. The days of the paper filtering medium are long gone, however. Today, beer is usually stabilized by reducing either the number of proteins or tannins in the product as visible hazing only occurs when these two substances react with one another. If the brewer filters a sufficient quantity of one of these substances out of the beer, the hazing process is delayed. Stabilizing the tannin in beer using polyvinylpolypyrrolidone (PVPP) is preferable for various reasons.