Prevention of protein-polyphenol haze in beer using a proline-specific protease

摘要

Haze formation in beer originates from protein-polyphenol interactions and the proline content of the protein fraction. This paper showed that a highly specific endoprotease, cleaving after proline prevents this interaction. Tests were done at 20 hl pilot plant scale with PVPP as a reference. The enzyme was added at the beginning of the fermentation phase. The results of the predictive shelf-life tests and haze determinations over 13 months were very good. The enzyme, with the name Brewers Clarex ClarexTM TM, effectively prevented the formation haze. We will demonstrate that it can reduce investments in equipment and handling of solids in the brewing process.