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Abstract
A brief history of the use of Polyclar® AT (PVPP) in brewing is given. Its stabilizing effect, particularly concerning the interactions with beer polyphenols, is presented according to currently accepted views. Crucial points in the application of this processing agent in brewing, such as the stage at which it is added, the amount, and the contact time, are discussed. The methods for quality control testing of Polyclar AT and for determining the residual soluble polyvinylpyrrolidone (PVP) in beer were experimentally evaluated. The regulations governing the use of AT in brewing are also reviewed.