Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer

The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing and ii. before the yeast inoculum). In post-mashing and irrespective of the dosage applied (100 mu L/L or 1 mL/L), tannase-based treatment ensured the complete removal of haze active (HA) phenols, which was proved by the full prevention of chill haze (about 1 EBC vs. 22 EBC in the control sample). Before yeast inoculum for the alcoholic fermentation, the removal of haze active phenols and the prevention of chill haze were both tannase-dosage-dependent (15 and 2 EBC for the lowest and the highest dosages, respectively) although they failed to completely break down the HA phenols. This biotechnological approach did not significantly affect the chromatic properties of treated beer.

Automated summary

The development of green and sustainable biotechnological approaches for preventing chill haze formation is being investigated. In this study, the use of laccase and tannase enzymes effectively removed haze active phenols and prevented chill haze formation during brewing. Tannase-based treatment in the post-mashing step completely removed HA phenols, while dosages of tannase before yeast inoculum showed dosage-dependent effectiveness in reducing HA phenols and preventing chill haze.