An excess of polyphenolic substances leads to unstable clarity by the formation of protein-polyphenol aggregates of a size large enough to cause visual turbidity and the possible deterioration of flavour due to their high sensitivity to oxidation and degradation. POLYGEL BH is a wort stabiliser that can be added in the mashing tun after saccharification or before wort filtration in the boiling tank 5-10 minutes before whirlpool. It acts by forming highly stable complexes with polyphenolic substances in wort and adsorbs protein substances, by doing so it improves the following steps of the brewing process that translate into qualitative and economic benefits;
Improves the efficiency of the whirlpool, producing a more compact trub.
Better wort collection through wort compaction, reducing beer wastage.
Optimization of fermentation time through the improvement of the exposure of fermentation substrates for yeast.
Improves filterability.
Easier stabilisation
Extends shelf life.
Preserves beer colour, aroma and taste.
Most flocculation aids target only proteins, leaving sensitive polyphenols untreated making the beer prone to deterioration. POLYGEL BH acts on proteins and tannins, with both selected PVPP (affinity to simple polyphenols, proanthocyanins and anthocyanins) and SiO2 (affinity to haze-active proteins). An evaluation was done by the AEB brewing team on polyphenols content and turbidity of wort treated with POLYGEL BH (40 g/hl) and untreated wort. POLYGEL BH demonstrated a decrease of 76% in polyphenols and 77% in turbidity levels. [2] Results can be observed in the table below and the image below.
POLYGEL BH adsorbs the hydrophilic (haze-active proteins) of molecular weight approx. 40,000 kDa leaving the hydrophobic proteins of 10,000-20,000 kDa that promote beer foam formation, causing no negative impact on beer foam stability.
Beer quality is very related to colloidal stability, colloidal particles significantly shorten beer’s storage time and influence its appearance. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other flavour properties. [1] .
When looking at the complete beer supply chain, brewery to consumer, having a product that is as stable as possible becomes relevant. Once it's out of the brewery, the product must have the highest stability possible to retain quality standards when it gets to the consumer. Particularly when storage conditions can't always be controlled.
Ana Victoria Vasquez de la Peña
ana@neumaker.com.au
10 May 2024