Brewtan® B is a high-quality tannic acid grade. When used during mashing-in, it has mainly a positive impact on organoleptic stability and brings process improvements.
Brewtan® B at mashing-in:
Taste & Flavor stability
- Metal complexation
- Binding of free metal ions
- Inhibition of oxidative reactions
- Anti-oxidant
- Preservative
- Colour stabilization
Dosage: 3 g/hl
Brewtan® B at the end of boiling:
Colloidal stability
- Protein binding through complex formation
- Selective removal of haze sensitive proteins
Dosage: 4 g/hl
In order to be outstanding in the market in terms of flavor & colloidal stability, the combined use of Brewtan® B at mashing-in and at the end of boiling is recommended.
