Vinclear™

A proprietary product containing PVPP, used to remove haze and bitter taste and to aid clarification in beer and wine.

It does not affect the properties of the beverage in any way and is fully removed afterwards by filtration.

The product is approved by the FDA, the EU and is allowed under the German Purity Law for beers.

Advantages of Vinclear™

• Easy to handle and use
• Removes haze and improves shelf-life
• Efficient at low doses
• Easily removed by existing filtration systems
• Insoluble in all common solvents (acids, alkalis) so can be easily removed by filtration.
• No additional labelling requirement

See downloads page for further information.

Vinclear in Beer – Haze Stability

Beer has a tendency to develop chill hazes and permanent hazes during storage. Beer haze consists mainly of protein and polyphenol constituents complexed together, primarily by Hydrogen bonding. Some carbohydrates and metal ions are also known to contribute to haze development in beer.

Although malt quality plays an important role in haze development, brewing technology has evolved to minimize its impact.

Additions of cross-linking agents (such as formaldehyde) to mashes are still made in some developing countries, but such practices are outlawed in many parts of the world. More commonly, adsorbents are used at the beer filtration stage to remove haze precursors. Vinclear has been designed for this use.

Typically, beer is stabilized after fermentation, usually by the addition of process aids such as Vinclear at filtration, that can adsorb the polyphenol or protein haze precursors.
Vinclear acts by preferentially complexing the polyphenols by Hydrogen bonding and these are then removed, together with the Vinclear, by filtration

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