PVPP contributes to the overall quality of packaged beer in terms of its colloidal and flavor stability.

Colloidal stability

Treatment of beer with PVPP provides superior colloidal stability with no detrimental impact on foam stability. A study by Weyh¹ found that PVPP treatment improved foam stability when foam was evaluated by the NIBEM method.

Flavor Stability

It has been shown by independent taste panels that PVPP, stabilizers enhance the flavor stability of beer.

PVPP has ability to selective adsorb the polyphenols involved in oxidative polymerization. Eliminating the resultant “astringent”, “harsh” and “stale” flavor compounds associated with ageing beer greatly enhances the flavor stability of beer.

MacFarlane et al^2/3 report that PVPP treatment has a preventative effect on the formation of stale flavored aldehyde compounds in beer.

MODE OF ACTION

PVPP complexes with specific polyphenols in beer via hydrogen bonding and is subsequently removed during filtration. The formation of strong hydrogen bonds occurs
between the carbonyl groups of PVPP and the phenolic hydrogen of the polyphenol groups which are involved in the production of colloidally unstable beer.

Through the reduction of the polyphenolic haze precursors, beer is substantially more stable because it is less likely to undergo the undesirable protein/polyphenol complexation with time. A shelf-life of 9-12 months is, achievable.