Complex approach to enhancement of colloidal stability of beer Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Complex approach to enhancement of colloidal stability of beer

Complex approach to enhancement of colloidal stability of beer

Dedegkayev A.T.

Complex approach to enhancement of colloidal stability of beer has been considered. It provides for revelation of chemical nature of haze generating substances and for explanation of chose of auxiliary materials in order to reduce the number of these materials in beer.
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Keywords: turbidity of beer, electrophoresis potential, kieselguhr, silica gel, enzymes

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