There are a few causes of haze in beverage production. Chill haze appears gradually in beers when stored at low temperatures, whilst wine haze, from starch and pectins, can be removed earlier in the process. However, there may be a need need to use a protease to remove a protein haze later in the process. Pectins in fruit juice that cause cloudiness can be removed using pectinases if a clear juice is required.
Register to Order Samples & Download Data Sheets
You must be registered to download our datasheets. Click here to register a new account or sign in with an existing one.