Clarification effect of PVPP on beer

Crosslinked POvidone

White powder, insoluble in water, can swell in water

Used as beer, drink, cider, etc

Clarifier and stabilizer are also done

A disintegrator for tablets.

The role of PVPP(polyvinylpyrrolidone) in beer stabilization has been recognized in the widespread adoption of the beer industry. PVPP can selectively adsorb

polyphenols that cause cold turbidity and permanent turbidity without adverse effects on beer. This allows brewers to guarantee that the beer will maintain a

clear,inviting appearance when it reaches consumers during its stated shelf life. Considering the mechanism of beer colloid instability, beer stability can be

effectively realized by using PVPP. Disposable and recycled materials can be used according to the brewer’s requirements. Their performance and use in

breweries are well established. To ensure effective stability,PVPP can be used with other beer stabilizers such as silica gel, tannin and papain. A novel mixture of

PVPP+ silicon dry gel is derived from the study of the advantages of using “combined stabilizer”. It can simultaneously reduce turbidity precursors – active

turbidity polyphenols and protein eggs.