Cryofine

Overview

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.

Principle

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% of protein particles are removed.

Treatment Rates

Cryofine is typically added at between 1 and 3 g/hl.

For both performance and commercial considerations it is advisable to identify the correct addition rate. This will vary from beer to beer (a simple optimisation test is detailed later).