Application of fish gum clarifier

Fish glue is a kind of collagen product which is prepared and purified from the swim bladder of tropical and subtropical fish. The triple helix structure of collagen is the active part of fish glue. The fish glue solution can be added in the process of the beer fermentor, or the yeast can be removed and added after the pre-fermentation is completed in the single-pot method. In the pH environment of beer, the positively charged fish gel can attract negatively charged yeast, which can quickly form larger particles and settle to the bottom of the container. Fish gel clarifier can also settle other small particles that can cause turbidity or filtration problems. In beer, collagen is insoluble, and excess fish glue sinks to the bottom without being brought into the subsequent processing.

The advantages of using fish glue are:

Cost saving: after the application of fish glue, the post-fermentation time of beer is shortened, the wine loss is reduced, and the content of yeast is greatly reduced, so that the filtration capacity of the filter is enhanced and the amount of diatomite is reduced.

Reduce wine loss: due to the formation of tight yeast precipitation and the obvious boundary between sake and yeast, the yield of sake will be 1% 2% more than usual; the shortening of wine storage time improves the wine production efficiency of the fermentor; the shortening of post-fermentation time can reduce the energy consumption cost of cryopreservation; the enhancement of filter processing capacity means the improvement of filtration efficiency (reducing preparation and interruption time) Reducing the frequency of use of CIP can reduce the use of chemical lotions; filtering clarified beer can save diatomite (usually more than 50%); reducing the use of diatomite can save the cost of lotion; millions of dollars can be saved when building or expanding plants, such as the use of fish gum in production plans. With only 30% or less of original fermentation or post-fermentation, a large amount of equipment investment can be saved.

Improve quality: it can shorten the contact time between (old) yeast and beer and reduce the disintegration of yeast itself; better filtration conditions can make beer clearer and enhance the stability of colloid; long-time uninterrupted filtration reduces the chance of oxidation of finished beer due to contact with air; in some cases, fish glue can also play a role in stabilizing foam; reducing the consumption of CIP lotion, saving and environmental protection.

It should be noted that the appropriate amount of fish glue should be determined before use. Different types of beer, different raw materials and different kinds of yeast will lead to different amounts of fish glue. The appropriate dosage is determined at least once a year, and the amount of fish glue needs to be re-determined when the main raw materials or processing methods are changed.