摘要
主要论述麦汁澄清剂———卡拉胶能够加快麦汁中蛋白质沉淀，特别是除去冷浊蛋白质十分有效，大大改善麦汁的浊度，从而提高啤酒的非生物稳定性。
The clarifying agent of malt extarct-kalagel was discussed.It could accelerate the protein sedimentation of malt extract,particularly remove effectively the cold protein and improve greatly the turbidity of malt extract,thus the nonbiological stability of beer could be improved.
出处
《酿酒科技》
1999年第2期58-59,共2页
Liquor-Making Science & Technology
