Vicant SB Antioxidant
Principle
The active components function in two ways, by scavenging dissolved oxygen and blocking staling reactions. Vicant SB slows the formation of of-flavours, typically described as paper or cardboard, by binding with the causative carbonyl compounds, particularly trans-2-nonenal.
Vicant SB also contains oxygen scavengers. These act at different rates, the faster acts to protect the beer during pasteurisation, the slower to protect during storage.
QUICK FACTS
Benefit 1
Improved flavour stability
Benefit 2
Improved colloidal stability
Benefit 3
Slower rate of browning
Treatment Rates
2 - 3 g/hl
Application
Added in-line using a proportioning pump, either immediately prior to, or after filtration.