Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: A method of removing a phenol contaminant from a beer or wine comprising contacting the beer or wine with a surface comprising a phenol contaminant effective removing amount of a poly(N-vinyl-2-pyrrolidone).

Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).

Abstract: Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, comprising contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Abstract: A method of removing a phenol contaminant from a beer or wine comprising contacting the beer or wine with a surface comprising a phenol contaminant effective removing amount of a poly(N-vinyl-2-pyrrolidone).

Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: A premix composition for clarifying beverages like beer includes, by weight, (a) about 40 to 90%, preferably 60–85%, of silica xerogel having less than 10% water therein, preferably 5% or less, and a particle size, as defined by its mean volume average diameter MV, in both the dry state and as a 10% aqueous slurry, of less than 50?, preferably about 5–30?, and (b) about 10 to 60%, preferably 15–40%, of crosslinked polyvinylpyrrolidone having a particle size as defined, in the dry state, of about 10 to 50?, and about 30–60? in a 10% aqueous slurry, and a process of obtaining, chill-haze stabilized beer with substantial reduction in high molecular weight proteins, as well as polyphenols, flavanoids and tannins, in an efficient and effective single-step process at a rapid filter-flow rate, with undetectable residual soluble plyvinylpyrrolidone thereafter, and no microbiological growth in the premix, effective haze stability after time, and advantageous redispersibility of the premix used in the process.

Abstract: In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).

Abstract: A premix composition for clarifying beverages like beer includes, by weight, (a) about 40 to 90%, preferably 60-85%, of silica xerogel having less than 10% water therein, preferably 5% or less, and a particle size, as defined by its mean volume average diameter MV, in both the dry state and as a 10% aqueous slurry, of less than 50&mgr;, preferably about 5-30&mgr;, and (b) about 10 to 60%, preferably 15-40%, of crosslinked polyvinylpyrrolidone having a particle size as defined, in the dry state, of about 10 to 50&mgr;, and about 30-60&mgr;in a 10% aqueous slurry, and a process of obtaining, chill-haze stabilized beer with substantial reduction in high molecular weight proteins, as well as polyphenols, flavanoids and tannins, in an efficient and effective single-step process at a rapid filter-flow rate, with undetectable residual soluble plyvinylpyrrolidone thereafter, and no microbiological growth in the premix, effective haze stability after time, and advantageous redispersibility of the premix used in the pr

Abstract: A beer-haze stabilizer composite comprising, in parts by weight,

Abstract: In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).