Vicant SB is an antioxidant and anti-browning agent designed to enhance flavor and colloidal stability in beer.
- Improved flavor stability.
- Improved colloidal stability.
- Slower rate of browning.
How it Works
The active components function in two ways, by scavenging dissolved oxygen and blocking staling reactions.
Vicant slows the formation of off flavors typically described as "paper" or "cardboard" by binding with the causative carbonyl compounds, particularly trans-2-nonenal.
Vicant also contains oxygen scavengers, which act at different rates. The faster compnoent acts to protect the beer during pasteurization, and the slower to protect during storage.
Application & Dosage
Treatment rate is typically in the range of 2-3 g/hl. For more information about application of Vicant SB, please refer to the Technical Data Sheet listed under the Documents tab.