Trade Lead Description:
In the process of beer brewing, excessive dissolved substance which contents nitrogen in material and accessories enter into malt juice evitably. The excessive thermal-changed protease can be removed when the malt juice is boiled, but there are many other cool protease to result in beer turbidity, which can’t be removed through normal boil. This cool protease can make filter difficult, and effact eventually beer’s non-biological stability. In the process of boiling malt juice, adding Carrageenin can validly remove excessive protease (especially cool protease) to obtain clear and stable malt juice.
Carrageenin is a macromolecular D-Gelose which is extracted from extractive of Delisea Pulchra, and it is a neutral and green prodcut. In the case of PH of malt juice, it can apply its molecular-chain ester sulphate to combine with protease which has the positive charge in malt juice to generate condensation product which generally gets big and heavy and deposit from the juice, and then generate the firm malt dregs, therefore, the result of removing excessive protease can be reached, which increase beer’s non-biological stability.
Posted from China - Shandong on 18 September, 2008
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