PROFIX

PROBLEM: Protein precipitation or combination of protein and polyphenols
SYMPTOM: Formation of chill haze in beer
SOLUTION: Addition of Profix, prior to pasteurisation to prevent formation of chill haze

Key benefits
► Natural plant extract
► Controls chill haze formation
► Prolongs beer shelf-life (colloidal stability)
► Low cost
► Can be used in combination with most other beer stabilisers

Profix is a proteolytic enzyme extracted from papaws, the fruit of the papaya tree. It is available as both a liquid and powder in a variety of concentrations.

Related process:
Beer filtration, stabilisation and packaging