Mechanisms and prevention by proline-specific proteases
An understanding of the chemistry involved in the formation of chill-haze has led to the development of a unique enzymatic route to increase the colloidal stability of beer. In this approach, proline-rich, haze-active proteins are selectively degraded by a proline-specific protease.
Computer modelling studies suggested that the resulting low molecular weight peptides formed during this hydrolysis are unable to form precipitating networks with the polyphenols present. Using a food grade version of the proline-specific enzyme, the reliability of the new method was confirmed in a number of 20 hl experiments. As predicted, the beers developed using these enzymes (now commercialised as Brewers Clarex) showed an excellent colloidal stability. ...
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