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A powerful tool for clarification and stabilization in beer brewing.
Furthermore, specially modified silica can also adjust the taste of beer. By controlling pore size, it can selectively absorb some odorous substances, improving the beer's freshness and purity.
Silica, with its unique adsorption properties and colloidal regulation, has become a key functional ingredient in beer brewing. It plays a central role in clarification and filtration, improving stability, and enhancing taste, meeting the production needs of a full range of beer categories, from industrial beer to craft beer.
Its core advantage stems from its precise structural design. Beer-grade silica is mostly produced as an amorphous powder by precipitation, boasting a surface area of 300-600 m²/g, rich in hydroxyl groups, and a controllable particle size of 1-10 μm. This porous structure enables it to efficiently adsorb colloidal impurities such as proteins and polyphenols in beer, while complying with food additive standards (such as China's GB 28401) and without affecting beer flavor.
In the clarification process, it acts as a highly effective "impurity trap." Adding 100-200 mg/L of silica to beer after fermentation forms stable flocs with proteins, accelerating the settling of suspended particles and reducing clarification time by over 40% compared to traditional processes. Especially in craft beer, it can prevent flavor loss caused by overfiltration and maintain the beer's full body.
Another core function is improved stability. Polyphenols and proteins in beer easily form haze. Silica can electrostatically absorb these substances, allowing beer to maintain clarity during low-temperature storage (0-4°C) or shelf life, extending its shelf life by 6-12 months without affecting foam retention.
During the filtration process, silica can optimize filtration efficiency. Added as a filter aid to the diatomaceous earth filter layer, it creates a porous filter bed, reducing filtration resistance and increasing filtration speed by 30%, while also reducing diatomaceous earth usage and lowering production costs.
Furthermore, specially modified silica can also adjust the taste of beer. By controlling pore size, it can selectively absorb some odorous substances, improving the beer's freshness and purity.
With the rise of craft beer, specifically optimized low-dose, high-efficiency silica and biodegradable silica are increasingly being used, providing new support for upgrading beer quality.
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