Beer stability-specific protease

Beer stability-specific protease
One.Product presentation
This protease is a natural protease which is researched for many years to be used specially in beer brewing.It can validly reduce content of polymer protein to improve the non-biological stability.This protease accords completely with the enzyme standard of FAO, WHO, FCC, etc.
Two.Trait
Activity: 100000 u/ g.
Appearance: Light yellow, typical pawpaw smell.
This protease is specially used in beer to avoid cold turbidity of protease.
Three.Product usage
When beer is frozened long time, proteas and Polyphenols will react each other because of the low temperature, which will cause to the beer turbidity.Therefore, this protease is researched to solve this problem.
This protease can be added before beer is back ripe or when beer is being filtered.For the latter, the reacting time should be kept about 24-28 hours before the beer is bottled.
This protease is flavourless after it is added to beer.It can’ t change other composition in beer.Meanwhile, it has no any negative effect for the foam stability.
Four.Addition
The best amount is 10-20g/ ton beer.
Five.Package and storage
The package is plastic cask, and the weigh of one cask is 25kg.
This protease should be stored below 10 centi grade, and you should avoid the fluctuation of temperature in the store.