IMMOBILIZED PEPSIN - PROPERTIES AND USE TO PREVENT HAZE FORMATION IN BEER AND WINE

The characteristics of a new immobilized pepsin preparation are shown as a function of pH-value and temperature. Optimal working conditions for beer and wine treatment are derived from the stability and activity data. It was found that good protein stability of the beverage results when at least 50 g immobilized enzyme per hl beer per h (alternatively 20 g per hl wine per hour) are applied in a special type of packed bed reactor. Since the foam stability of beer is decreased by the enzyme treatment, better perspectives for industrial application are seen in wineries than in breweries. © 1979 Kluwer Academic Publishers.