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Application Scope and Usage Methods of Isinglass Finings

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Isinglass is a collagen product prepared and purified from the swim bladders of tropical and subtropical fish. The triple helix structure of collagen is the active component of isinglass. The isinglass solution can be added during the primary fermentation tank process of beer, or in the single-tank method after fermentation is complete and the yeast has been removed. In the pH environment of beer, positively charged isinglass attracts negatively charged yeast, allowing large particles to form quickly and settle to the bottom of the container. Isinglass finings can also settle other small particles that cause turbidity or filtration problems. In beer

Isinglass is a collagen product prepared and purified from the swim bladders of tropical and subtropical fish. The triple helix structure of collagen is the active component of isinglass. The isinglass solution can be added during the primary fermentation tank process of beer, or in the single-tank method after fermentation is complete and the yeast has been removed. In the pH environment of beer, positively charged isinglass attracts negatively charged yeast, allowing large particles to form quickly and settle to the bottom of the container. Isinglass finings can also settle other small particles that cause turbidity or filtration problems. In beer, collagen is insoluble, and excess isinglass will sink to the bottom without being carried into subsequent processing stages.

The benefits of using isinglass are:

Cost savings: After applying isinglass, the secondary fermentation time of beer is shortened, beer loss is reduced, yeast content is greatly lowered, the filtration capacity of the filter is enhanced, and the amount of diatomaceous earth used is reduced.

Reduced beer loss: Due to the formation of compact yeast sediment and a clear boundary between the clear beer and the yeast, the yield of clear beer will be 1% to 2% higher than usual; the shortened storage time improves the beer yield efficiency of fermentation tanks; the shortened secondary fermentation time can reduce the energy cost of cold storage; the enhanced filter processing capacity means improved filtration efficiency (reducing preparation and interruption time); reducing the frequency of CIP use can decrease the amount of chemical cleaning agents used; filtering clearer beer can save on diatomaceous earth usage (usually more than 50%); reducing diatomaceous earth usage can save on the cost of cleaning solutions; when building or expanding a factory, if isinglass is used in the production plan, millions of dollars can be saved. Only 30% or less of the original fermentation or secondary fermentation capacity is needed, which can save a significant amount of capital investment in equipment.

Improved quality: It can shorten the contact time between (old) yeast and beer, reducing the autolysis of the yeast itself; better filtration conditions can make the beer clearer and enhance colloidal stability; long uninterrupted filtration reduces the chance of oxidation from contact between the finished beer and air; in some cases, isinglass can also play a role in stabilizing foam; reducing the consumption of CIP cleaning solutions saves money and is environmentally friendly.

It should be noted that before using isinglass, the appropriate dosage must be determined. Different types of beer, different raw materials, and different types of yeast will all result in different isinglass dosages. The appropriate dosage should be determined at least once a year, and when the main raw materials or processing methods are changed, the isinglass dosage needs to be re-determined.

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