In beverage clarification applications, Levasil Colloidal Silica is used as a functional-processing aid for removing undesirable components from liquids such as beer, wine and juice. 

Selection of the appropriate colloidal silica is critical for achieving processing goals. One of the processes employed for the removal of fine particulates from liquids is flocculation. This process causes precipitates, called flocs, to float to the top (“creaming”) or settle to the bottom (“sedimentation”) of a liquid. In both cases, flocs can be easily removed or filtered out.

Wine, must and fruit juice clarification
Our Levasil BF products are used in combination with gelatin, or other vegan alternatives based on pea or soy, for clarification of wine, must and fruit juices. Levasil colloidal silica gives a faster flocculation reaction and lower volume of more dense sediments compared to e.g. bentonite.

Beer clarification
In beer production our Levasil BF is added on its own to improve flocculation. This can be done both for clarifying the wort, where it flocculates cationic species such as proteins, and to enhance flocculation of the yeast after fermentation. The formed flocs sediment fast and form a compact sediment resulting in increased productivity.

A selection of our Levasil BF products for beverage clarification

Our Levasil BF products are dedicated to the beverage industry; they are free from organic biocides, selected to adhere to important regulations and standards and optimized for the selected applications. All products recommended for wine and must applications meets the International Oenological Codex.


SiO2 %

Surface area

Levasil BF24 H


250 m2/g

Levasil BF30


160 m2/g

Levasil BF36 M


360 m2/g

Levasil BF36 AM


360 m2/g

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Benefits of Levasil BF in beverage clarification

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