pvp beer and fruit beverage industry application

Application of PVP in winemaking:
Low alcohol wine made from barley, corn, hops, grapes and other plant raw materials, rich in a variety of proteins and polyphenols, these proteins and polyphenols exist in the wine as colloidal particles, when long-term
Place or temperature below 0 degrees, higher than 20 degrees may produce flocculation precipitate, resulting in liquor become cloudy, affect its flavor, some polyphenols are carcinogens, in liquor is also harmful to human body. The turbidity phenomenon is especially common in beer, in addition to the turbidity caused by the above-mentioned colloidal particles flocculation, there is also the turbidity phenomenon caused by the ruridity caused by some biological impurities, and the beer will also produce cold turbidity when refrigerated. These are the technical problems that must be solved in the beer production process, otherwise it is difficult to ensure the quality of the wine. The main polyphenols, especially anthocyanins, catechuic acids and flavonoid polyhydroxyl derivatives, which are easy to make beer cloudy and affect its quality, are oxidized to quinones in the air, or polymerized into polymers that are easier to settle, and then precipitated by hydrogen bonding between the hydroxyl group in the molecule and the protein molecule through the 0 atom. These precipitates are the reasons that affect the stability, color and flavor of beer. To solve this problem, it is necessary to remove the precursors of flocculation precipitation-polyphenols.

In the production, the methods to solve the phenomenon of beer flocculation and precipitation are adsorption filtration, precipitation separation, protease decomposition and so on. Cross-linked PVP(PVPP) is used in beer because it is similar to protein structure, so it is adsorbed and separated from polyphenols. PVP or cross-linked PVP used in brewing is generally insoluble, so it can be easily removed by filtration without remaining in beer.
The steps of PVPP processing beer and rice wine are as follows:
After the beer is treated with diatomite and filtered, the PVPP is added, stirred for 150-180 minutes, and then filtered after 5 minutes, the filtrate is packaged, and the filter residue is regenerated with 1%NaOH solution at 85 degrees, and then rinsed with 85 degrees hot water to a PH of 7, and the regenerated PVPP can be continued to use.
The company produces crosslinked PVP for brewing under the trade name PolyFilter, the specifications are :PolyFilter VT,PolyFilter 10,PolyFilter V. The industrialization experiment with a number of domestic breweries has achieved basically the same effect. After PolyFilter treatment, the shelf life of beer can be extended for more than 180 days, and for special beer, the shelf life can be extended for more than 300-360 days.
Application of PVPP in non-alcoholic beverages:
PVPP has been widely used not only as a stabilizer in beer, but also as a good clarifying agent and stabilizer for tea drinks, juice, vinegar, soy sauce and other liquid foods and health foods. In many cases, because some liquid foods contain a small amount of phenols and polyacids, the placement time is too long will precipitate, and then appear turbidity phenomenon, in the production and processing process as long as the addition of trace PVPP, you can improve their clarification, prevent turbidity phenomenon, and can stabilize the color, improve the taste, extend the storage time.