提高啤酒非生物稳定性的探讨

Research and Improve the Stability of Nonorganism in Beer

本文介绍了采用分解、沉淀蛋白质,去除冷凝固物,吸附多酚化合物,以提高啤酒非生物稳定性,延长啤酒保存期。

Processing technology of resolving, precipitating protein and removing conaensate and absorbing polyphenol compound was intro-dued. It was an effective way to improve the stability of nonorgnism in beer and prolong the retention period of beer.