The following beer equipment manufacturers will talk to you about the role of stabilizers in the production of craft beer?
Use of stabilizers in the beer production process: In the beer production process, by adding different beer stabilizers, such as protease, tannin, silica gel and PVPP, etc., the colloidal stability of beer can be achieved. Some stabilizers can be added alone or in combination. For example, silicone products and PVPP can be used in combination.

1. The proteolytic enzymes used are papain and bromelain. It acts on peptide bonds containing basic amino acids, leucine and glycine, and breaks down large-molecular proteins into low-molecular peptides through hydrolysis, so as to stabilize beer.
2. Brewed tannins Brewed tannins can provide the colloidal stability and taste stability of beer. The phenolic hydroxyl groups in brewed tannins can polymerize with aldehyde compounds to form phenolic resin polymers. At the same time, the content of carboxyl compounds in the beer will also be, so that the ability of the finished beer is. In addition, brewed tannins can also selectively react with -SH groups in proteins and peptides to precipitate out. In addition, due to the reduction of aldehydes, it is also due to the ability of beer. Therefore, adding brewed tannins can guarantee the shelf life of the finished beer.
3. Polyvinylpyrrolidone polymer (PVPP) Polyvinylpyrrolidone polymer (PVPP) can selectively remove tannins (phenols) that cause beer turbidity. It should be noted that when using polyvinylpyrrolidone polymer (PVPP), the oxygen content in beer must be strictly controlled. Because the beer treated with polyvinylpyrrolidone polymer (PVPP) has an oxygen resistance. Compared with ordinary beer, under the same oxygen content, after oxidation of polyvinylpyrrolidone polymer (PVPP), the taste changes quickly and the taste stability is poor.
The above information comes from craft beer equipment manufacturers (if you need to reprint, please source www.zhbrew.com)