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Extended Validation Certificate
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Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The
nature of 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
disappears when 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 complexed 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 are affected.
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