Improved beer filterability with enzymes.

Knopfel, H.P. and Pfenninger, H.B.

Abstract
Five enzyme preparations were tested for their effectiveness in improving beer filterability when added at standard beta glucanase activity. All the enzymes were effective, the most effective being those with relatively high alpha amylase and proteinase activity in addition to beta glucanase activity. This suggests that proteins and dextrins influence beer viscosity as well as beta glucans. The enzyme selected for further semitechnical and large scale trials had minimal effect on head retention and attenuation limit. The most suitable point of addition was during fermentation when temperature and pH permitted a small dose of enzyme to be effective. At the lower temperature of lagering a larger dose and/or longer time was required to achieve the same effect. Enzyme treated beer showed a 5 fold reduction in differential pressure at the filter for the same volume of filtrate, corresponding to a doubling of filtrate volume for the same pressure increase. Analysis of the treated beers showed no significant differences from the controls in respect of pH, head retention, attenuation limit or organoleptic properties. Viscosity and turbidity values of treated beers were lower than those of the controls and physical and chemical stability were also slightly better. Overdosing caused a reduction in head retention.
Keywords: additive beer enzyme filterability filtration