Abstract
The total costs of lager beer stabilisation and clarification are high because of high capital investment, the production of solid and liquid wastes and additional handling. A single operation for the removal of sensitive proteins, sensitive polyphenols and radical initiators as metal ions reduces the costs substantially16. A gallotannin (GT)and a polyphenol absorber (PA) are added subsequently to the beer stream; the haze sensitive compounds are adsorbed and removed together via single centrifugation followed by a regeneration. The normal Kieselguhr filtration can be replaced by a Kieselguhr reduced filtration or membrane filtration10,12. An extended shelf-life is obtained by an optimum ratio-gallotannin/polyphenol absorber, e.g. 6 g/10 g or by complete removal of sensitive proteins, metal ions and a little part of the flavanoids. The shelf-life or sensorial stability can be evaluated by chemiluminescence intensity and positively influenced with gallotannin. The high molecular weight gallotannin is completely natural (present in many herbs) and produces 100% residue-free beer.
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