【Detail】
Application of PVP in brew Beverages
Mild wines brewed by plants, such as barley, corn, hops, grape ,ect ,have a varity of proteins and polyphenols which exist by colloidal particle .They maybe produce flocculent precipitation when place the wines for a long time or put them at the temperature below 0℃ above 20℃ , these flocculent precipitation will cause the wines turbid and influence their flavor. Some polyphenols are cancerogens, they are harmful to our health. Precipitation phenomenon is the most common in beers .except for the flocculent precipitation, rancidity caused by some biological impurities and in cold storage are all technical problems must be solved in the beer’s production, otherwise beers are difficult to guarantee quality. The main polyphenols which easy to make beer turbid and affect the quality are anthocyanins, catechins, hydroxyl derivatives of flavonoids, ect. In the air ,these polyphenols oxidate for quinines or aggregate into more subsidence of polymers. then the hydroxy of O atoms in molecules and protein molecules complexation precipitation by hydrogen bond .these precipitation influence beers stability, color and lustre, flavor. To solve these problem, we must remove polyphenols.
In actual production, the methods of solving the precipitation phenomenon include adsorption filtration, precipitation separation, protease decomposition, etc. As PVPP has the similar construction of protein and can complex with polyphenols and adsorption separation, it usually be used in brew .The PVP or PVPP Used to brew generally insoluble, so it can be easily removed through the filter from beer
The step for PVPP used in beers, millet wines as follow:
When the beer through diatomite process and filtering ,add appropriate quantity PVPP，stir the solution 150-180 minutes ,stand 5 minutes then filter. Package the filtrate; put the residue in 1% NaOH solution at 85℃,wash them to PH 7 by 85℃ water . Then the PVPP regenerated and can be continue to use.
Our company could supply PVPP for brew grade ,the trademark is polyfikter ,the standard include PolyFilter VT , PolyFilter 10, PolyFilter V. our PVPP products have do many industrial experiment with many domestic breweries, all achieving consistent result . by using our polyfilter, the beer’s shelf life can be extended more than 180 days, for the special beers ,it can be extended more than 300-360days .
The stable for PVPP compared with the other stabilizer as follow:
|
Stabilizer |
working principle |
Beer stability |
Beer color |
beer foam |
Residues in beer |
Approved to use |
|
PVPP |
adsorbent -R combined with polyphenols |
clear improvementstorage period 9 ~ 12 months |
Almost unaffected |
unaffected |
By filtering method can be completely removed |
around the world |
|
silica gel |
adsorbent combined with LMWP |
improved, storage period of under 6 months |
Almost unaffected |
slightly reduced |
By filtering method can be completely removed |
around the world |
|
protease |
by the decomposition of protein hydrolysis ways |
improved |
Almost unaffected |
not stable |
Must be sterilized |
Some area limited |
|
tannin |
Formation of complex compound with protease |
improved |
Almost unaffected |
not stable |
Not entirely removed from beer |
Some area limited |
Application of PVPP in non-alcoholic beverage
PVPP has a widely use as the stabilizer in beers ,also it is the good clarifying agent and stabilizer for tea drink, fruit juice, vinegar, soy sauce and other liquid food, health food. In many cases, due to some liquid food contains some phenols and polybasic acid , they appear turbid phenomenon when put a long time .To solve this phenomenon ,it is useful for add a little PVPP. Also add the PVPP is useful for Stable color, improve taste, prolong storage time.
