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Vicant SBX provides comprehensive protection against beer oxidation by targeting key biochemical reactions that lead to flavor deterioration, haze, and color changes
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This innovative anti-oxidant effectively inhibits LOX activity, chelates metal ions, and binds with thiol proteins to ensure superior organoleptic stability in packaged beer
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Beyond flavor protection, Vicant SBX also prevents unwanted color development, improves wort filtration, and guards against haze formation, offering multiple benefits for beer quality
Vicant SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in package. It is a beige powder which is soluble in water.
Principle:
Recent research has highlighted the importance of controlling oxidation during the initial stages of the brewing process as these reactions can result in oxidative deterioration in final packaged beer. An understanding of the biochemical reactions involved in the formation of the precursors of molecules involved in the oxidative deterioration (flavor, haze, color) of beer has allowed Lallemand Brewing scientists to formulate a new product that specifically targets the biochemical reactions that result in the production of these harmful precursors. Vicant SBX acts by:
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Inhibiting LOX activity, minimizing the production of staling aldehydes
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Chelating metal ions (Fe/Cu) which catalyze the production of reactive oxygen
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species (ROS) so reducing non-enzymatic autoxidation of unsaturated fatty acids
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Binding with thiol (-SH) proteins
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Preventing Maillard reactions in wort and in final beer to eliminate color change
Benefits:
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Improved organoleptic stability
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Protection against color development/browning
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Improved wort filtration
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Protection against haze formation
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