CLARITY-FERM is a product containing a highly specific endo-protease which only cleaves polypeptides at the carboxyl end of the amino acid proline. Protease is derived from Aspergillus niger.
Chill Haze Reduction:
Chill haze in beer results from the precipitation of polyphenolsand proteins during cold storage.The natureof this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappearswhen the temperature of the beer increases). As the
hydrogen bonding becomes stronger this chill haze can become permanent.
CLARITY-FERM will prevent the precipitation of polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters such as head retention or color are affected.
Gluten Reduction: The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten do not react adversely. When used correctly, a Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.
Always consult a Doctor first before use in this application.