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Lehmann&Voss&Co.
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  3. Lehmann&Voss&Co.
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  5. Stabilizers

Stabilizers

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Stabilizers are used to remove turbidity that may result from proteins or yeasts and other suspended particles from the beer. In this way beer is stabilized both in microbiological and in chemical/physical terms.

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diatomaceous earth
silica gel
turbidity removal

Our supply range includes:

PVPP (Polyvinylpolypyrrolidone)

This primarily removes phenolic compounds.

Silica gels

Our range includes both xerogels and hydrogels. These products consist of ultra pure amorphous silicon dioxide and are exceptionally suitable for stabilizing beer.

Silica brines

Liquid stabilizing agents based on high-purity amorphous silicon dioxide.

Stabilising diatomaceous earth

Celite Cynergy® is a beer-stabilising diatomaceous earth which, in addition to the usual filtration properties of a medium-fine diatomaceous earth, has additional protein stabilising properties due to targeted surface modification.