White Labs Clarity-Ferm is an enzyme that is effective at reducing chill-haze in finished beer as well as reducing gluten content in beer to approx. 10ppm or less.
Enzyme containing proline-specific endo-protease derived from a selected strain of Aspergillus niger.
Chill Haze Reduction:
Chill haze in beer results from the precipitation of 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 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 such as head retention or colour are affected.
The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten do not react adversely. When used correctly, beers treated with Clarity Ferm test < 10 ppm.