Cryofine contains purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by removing yeasts and protein particles. For the purposes of rapid dissolving, enhanced performance and long shelflife, the production of Cryofine involves improved disruption technology to enhance dissolving.
The active component of Cryofine is isinglass (collagen). It is derived from the swim bladder
of fish. Processing into finished form involves a regime of rigorous washing and sterilisation, followed by drying and milling. The precise nature of the action of collagen on yeast and proteins is not fully understood, and many suggestions have been promoted.
Collagen exists in solution as tightly bound triple helix strands which possess both positive and negative charged sites along their length. It is clear that the amino acid make-up of collagen, and specifically the high proportion of proline and hydroxyproline, contributes to its remarkable ability to remove both yeasts and proteins so effectively.
In a typical application greater than 95% of yeast and 90% ofprotein particles are removed.
Beer treated with Cryofine requires shorter cold storage time, and has improved filterability. The sediments produced by Cryofine in the cold storage vessel are more compact, so less beer is lost during their removal.
• Reduced cold storage time.
• Fewer vessels.
• Lower energy use.
• Reduced beer loss.
• Improved filtration.
• Faster throughput.
• Reduced powder use.
• Improved beer haze and stability.
• Less re-work.
Cryofine is the preferred isinglass powder where ease of dissolving, and enhanced clarification power are required. Cryofine is particularly useful where less than ideal mixing equipment is available, or only small batches are required. Cryofine has a moderate effect on sensitive protein reduction.
Whilst not a beer stabiliser in its own right it contributes to the action of silica gel, and compliments PVPP. During settlement of flocculated solids, foam negative factors can be entrained. Brewers regularly notice that Cryofine-treated beers have improved foam stability.
Cryofine is typically added at between 1 and 3 g/hl.
For both performance and commercial considerations it isadvisable to identify the correct addition rate. This will vary from beer to beer.