Hoki to be used in Brewing

Hoki skins could be used to make beer and wine. The collagens from the Hoki skins can be unbound and produce a substance known as Cfine. Cfine is perfect for use as a fining agent that strips yeast and some proteins during brewing.

The project is joint venture between Sealord and Crop and Food Research and is based out of Nelson.

Sealord chief executive Phil Lough believes the venture has the potential to become a multimillion-dollar business. Cfine is currently available on the market in New Zealand and Australia with more possibilities being investigated.

The finding is also important as all fining agents are currently imported. Cfine has been trailed several companies and the outlook is very positive. Feedback from companies trailing Cfine note that it retains the fruity taste removed by other fining agents.

Currently Sealord only has a small-scale Cfine production plant and further trials of Cfine are yet to be completed but Sealord believe there is s strong chance of the product being a worldwide success.