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Clarity Ferm

Chill Haze Reduction: Chill haze in beer results from the precipitation of polyphenols and proteins during cold storage. CLARITY-FERM will prevent the precipitation of polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters such as head retention or color are affected.

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Clarity Ferm <p><span style="font-family: verdana, geneva; font-size: 10pt;">Gluten Reduction: The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten do not react adversely. When used correctly, beers treated with Clarity Ferm test &lt; 10 ppm. </span></p>
CAD$4.75

Gluten Reduction: The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten do not react adversely. When used correctly, beers treated with Clarity Ferm test < 10 ppm.

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Clarity Ferm

Clarity Ferm

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