22 CHEMICALS KNOWLEDGE HUB Issue 1 / July 2025 SIMONA SERBAN Global Life Science Applications Director Sunresin SUNRESIN MICHAEL FEISCHEb, MARC PFEILSTICKERb, XIAOKANG KOUa, LONG LIUa, XIAOJU LEIa, YALI TANa, FRANK GALBRECHTa, ALESSANDRA BASSOa aSunresin New Materials Co. Ltd bAlbert Handtmann Armaturenfabrik GmbH & Co. KG to 3% PVPP loss with some PVPP particles being retrieved in the beer as microplastic. This highlights that CSS system combined with Seplife K602FF/CSS3.0 resin provides a cost effective, reliable and consistent technology, in line with the modern quality and safety requirements of the beer industry. Conclusion Sunresin’s Seplife K602FF/CSS3.0 resin is specifically designed for polyphenol removal in beer, addressing the evolving needs of the modern brewing industry. It exhibits excellent chemical and physical stability in accelerated ageing tests and is well-suited for use in CSS systems. It is commercially available from Handtmann in batch size 300-1000L with a short delivery time. Seplife K602FF/CSS3.0 is compliant with food regulations and can be safely used without risks of leaching or contamination. Technical support will facilitate installation of resin in any equipment for easy product employability. The combination of Seplife K602FF/CSS3.0 and CSS systems offers advantages in terms of quality, scalability, food compliance and economical savings thanks to high automation and continuous processing. References 1. Bamforth CW. 125th Anniversary Review: The Non-Biological Instability of Beer. Journal of the Institute of Brewing 2011;117(4):488–97. 2. Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. The chemistry of beer aging – a critical review. Food Chemistry 2006;95(3):357–81. 3. Jongberg S, Andersen ML, Lund MN. Characterisation of protein-polyphenol interactions in beer during forced aging: Protein-polyphenol interactions in beer haze. J Inst Brew 2020;(126):371–81. 4. Carvalho DO, Guido LF. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chemistry 2022;372:131093. 5. Šibalić D, Planinić M, Jurić A, Bucić-Kojić A, Tišma M. Analysis of phenolic compounds in beer: from raw materials to the final product. Chem Pap 2021;75(1):67–76. 6. Habschied K, Loncarić A, Mastanjević K. Screening of Polyphenols and Antioxidative Activity in Industrial Beers. Foods 2020;9(2):238. 7. Leiper KA, Miedl M. Colloidal stability of beer. ˇ In: Beer. Elsevier; 2009. p. 111–61. 8. Eastmond R, Gardner RJ. Effect of Various Polyphenols on the Rate of Haze Formation in Beer. Journal of the Institute of Brewing 1974;80(2):192–200. 9. Bamforth CW. Beer Haze. Journal of the American Society of Brewing Chemists 1999;57(3):81–90. 10. Cimini A, Moresi M. Towards a Kieselguhrc and PVPPcFree Clarification and Stabilisation Process of Rough Beer at RoomcTemperature Conditions. Journal of Food Science 2018;83(1):129–37. 11. Maloisel J-L, Sondermann T, Lind O. Stabilisation of fermented beverages. 2016;(Patent: WO 2015/080657 Al):29. 12. Mastanjević K, Krstanović V, Lukinac J, Jukić M, Vulin Z, Mastanjević K. Beer–The Importance of Colloidal Stability (Non-Biological Haze). Fermentation 2018;4(4):91. 13. Mitchell AE, Hong Y-J, May JC, Wright CA, Bamforth CW. A Comparison of Polyvinylpolypyrrolidone (PVPP), Silica Xerogel and a Polyvinylpyrrolidone (PVP)- Silica Co-Product for Their Ability to Remove Polyphenols from Beer. Journal of the Institute of Brewing 2005;111(1):20–5. 14. Li C, Li Y, Liu L, Wang K, Wang M. A chromatography medium for removing polyphenols and a preparation method thereof. 2024; (Patent: CN117772162A):6. ˇ ˇ ˇ
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