In Practice

Other stabilisation techniques | Use Of Proteolytic Enzymes

This combination has proven to be very successful. It allows a significant reduction of all other stabilisers applied. This can have a positive effect on costs and allows at the same time a reduction of the enzymes dosing rate (to about 1 g/hl) which is favourable for beer taste and head retention. Certain STABIFIX silica gels are a particular good fit to proteolytic enzymes and help to boost the enzyme performance. In many such cases high shelf-life can be achieved without the need for STABICLEAR PVPP. 

There are two options of application:
1. The beer is prestabilized at the filter with 25 to 50 g/hl of STABIFIX silica gel. The enzyme is added to the filtered beer in an aqueous solution; it could also be added together with the ascorbic adic, provided the enzyme can be dissolved in water to a clear solution.
2. We recommend the addition of the proteolytic enzyme in the storage cellar, for example during the transfer process or later and a final filtration with 25 to 50 g/hl of STABIFIX silica gel. Experience shows the advantage of this process due to a longer enzyme contact time. Also a major part of the enzyme protein is eliminated from the beer already in the maturation cellar. The remaining enzyme is then adsorbed by STABIFIX silica gel at the beer filtration step. It is possible to design the process and dosage rates in a way, so that the enzyme is nearly completely removed from the final product. 
It is, however, not advisable to mix STABIFIX silica gel and enzyme in one vessel as the large fractions of the enzyme will be adsorbed, resulting in reduced enzyme and silica effectiveness on the beer.