Ascorbic Acid – effective anti-oxidant, increases shelf life and prevents paper off flavours

ASCORBIC ACID E300 – STABILISER is supplied as a fine white to off –white powder.

Perfect pint

Ascorbic Acid can help make a perfect pint

BENEFITS

  • Is an economically effective anti-oxidant
  • Reduces the susceptibility of beer to oxidation haze
  • Increases the shelf-life of pasteurised and non pasteurised beers
  • Prevents “papery” (oxidation) off flavours in the final product

Application:
Solutions of ASCORBIC ACID should always be freshly prepared and treated into the bulk of the beer without delay, if possible metering into the flow of beer to tank. Anti-oxidant treatment is more efficient when added before the beer has had contact with air, i.e. as soon as practica-ble after fermentation. Addition of the material prior to cold storage is common practice, in which case the anti-oxidant should be added when the tank is almost full to minimise contact with air.

Murphy’s sell this product in 25kg

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