From the HBD Archive
From: hpfcla!hpcea!hplabs!utah-cs!iwtsf!korz (Algis R Korzonas +1 312 979 8583)
Subject: chill haze
Date: 1989-01-29 00:06:43 GMT

Re: Andy Newman's inquiry about Papain and chill haze:

Chill haze is caused by proteins and not by tannins,
thus this would explain why Papain reduces chill haze.
I'm not sure how Papain works, but three other finings
(as they are generally called), Irish Moss, geletin,
and polyclar (sp?), work by electrical attraction,
drawing the proteins towards themselves as they sink
to the bottom of the fermenter.

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