Beer, Drinks

Silica Gel Silica Zoilsil™ Adsorbent

Improve Beer Stability And Clarification Effect

Industry background

The clarity, shelf life, and foam stability of beer depend on the filtration and stabilization processes in brewing. Filtration removes suspended solids and stabilization prevents turbidity. The combination of wheat protein and hop polyphenols can easily cause turbidity, affecting the appearance and shelf life. The traditional use of enzymes, PVPP and other additives for clarification and filtration may not only affect flavor and foam stability, but also drive up costs and generate waste. Nano-silica, with its large surface area and strong adsorption force, can efficiently remove proteins and polyphenols, quickly clarify beer, and has less impact on taste and foam, and can better retain the original flavor and quality of beer.

Customer needs

• Remove suspended particles and improve beer transparency
• Does not affect beer flavor and foam
• Remains clear even in low temperature environments
• Reduce solid waste, water usage and operating costs

Recommended plan

Recommended silica gel Zoilsil™ series products for beer clarification:
Clarification is achieved by selectively adsorbing proteins in beer without affecting flavor and foam stability. Stabilizing effects can be achieved in a short time, reducing reliance on a single PVPP, enzymes, tannins and other beer stabilizers. At the same time, its unique permeability allows it to be used as a filter aid without adjusting existing process parameters.

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