Vicant is an anti-oxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer. It is a white, crystalline powder which is fully soluble in water. Vicant supplies sources of sulphur dioxide and ascorbate. The active component function by scavenging dissolved oxygen and blocking staling reactions.
A powder form of propylene glycol alginate produced by the esterification of alginic acid. It is designed to give a trouble free method of enhancing and protecting beer foam. Many years of development have been undertaken to identify the ideal blend of seaweed species required to yield the right quality of Alginic acid, and to optimise the critical esterification stage. Drifoam stabilises beer in two ways: Firstly by actively interacting with foam positive hydrophobic beer polypeptides. Secondly by reducing the impact of foam negative factors. This latter effect explains the positive role Drifoam plays in protecting beer foam from external contamination, particularly from grease and detergents.
A liquid form of propylene glycol alginate (which is produced by the esterification of alginic acid). It is designed to give a trouble free method of enhancing and protecting beer foam. Many years of development have been undertaken to identify both the ideal blend of seaweed species required to yield alginic acid of the necessary quality, and to optimise the critical esterification stage. Foamaid contains sodium metabisulphite (E223)
A water based emulsion of dimethylpolysiloxane designed to control foams produced n kettle and fermenter. Dimethylpolysiloxane is an inert polymer
which is highly effective in foam suppression. Bubble collapse occurs as a result of reduction
surface tension in the liquid film.
The semi-refined form of the seaweed species
Euchema cottonii, used for wort clarification and available in powdered or tablet form. It contains a dispersive aid, which allows effective action when added to the whirlpool as well as wort copper. The species Euchema cottonii is rich in kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline rich haze precursor fraction. When the Wort is cooled the carrageenan protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer
with enhanced processing characteristics.
The semi-refined form of the seaweed species
Euchema cottoni, used for wort clarification and available in granular or tablet form. The species Euchema cottonii is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline rich haze precursor fraction. When the wort is cooled the carrageenan protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer
with enhanced processing characteristics.
Vicfine is purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles. For ease of use Vicfine in its standard form includes the necessary acid and preservative already blended. Beer treated with Vicfine requires shorter cold storage time, and has improved filterability. The sediments produced by Vicfine in the cold storage vessel are more compact, so less beer is lost during their removal.
Even after filtration, beer contains proteins which originate from the raw ingredients. These proteins will react with polyphenols, also present in the beer, to form unacceptable haze. Alphaclar S is a singleuse cross-linked polyvinylpyrrolidone (PVPP). It is a colloidal haze stabiliser which increases the shelflife of beer. Alphaclar S absorbs the haze-active polyphenols which would otherwise react with haze-active proteins in filtered beer to form colloidal haze during storage.
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