New Trends in Colloidal Beer Stabilization

Today’s consumers expect a clear, high-quality beer that can the test of time spent on the store shelf.

Colloidal stability is what influences the quality and increases the shelf-life of packaged beer and polypeptides and polyphenols found in beer impact colloidal stability, producing a visible haze that shortens shelf-life.

To control the level of polyphenols, brewers are using polyvinylpolpyrrolidone (PVPP) as an adsorber for beer stabilization. Download Pall’s latest application bulletin, “New Trends in Colloidal Beer Stabilization,” to learn:

• What is PVPP stabilization?
• The evolution of PVPP stabilization methods
• How PVPP can improve colloidal stability
• What Pall technology leverages the PVPP regenerable process but also enhances it through a continuous mode, thus reducing both material loss and cost.