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Nowadays, the physico-chemical stabilization of beer is a "must".
Colloidal (haze) and flavour (taste) stability of beer is considered worldwide as the label of quality of a beer.
The "art" of stabilization is maintaining the equilibrium and specificity of the taste by removing a small part of the proteins.
Brewtan B, Brewtan C and Brewtan F,very specific gallotannins, react with the acid proteins containing SH-groups by adsorption and precipitation, which are then removed by different methods:
Brewtan B brings the stabilisation upstream in the brewing process, with an increase in flavour stability when used in mashing in and an increase in colloidal stability when used in boiling. Tanal B can also be used simultaneously in mashing and boiling. The Tanal B / protein complex is left in the spent grains when used in mashing or removed in the whirlpool when used in boiling.
Brewtan C is injected proportionally in line before maturation or settling tanks. This is an easy and economical solution for a complete or a steady background stabilisation. The Brewtan C / protein complex is removed by sedimentation during maturation.
Brewtan F is injected in line before end clarification with a filter (Perlite, Kieselguhr) in order to have a perfect stabilization without beer losses. The Brewtan / protein complex is removed during filtration.
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