Turbidity of brewing vinegar can be divided into two types, non-biological turbidity and biological turbidity.
酿造食醋返混可概括为非生物性混浊和生物性混浊两大类型。
The paper mainly produces a variety of physical, chemical and biological methods to solve the non-biological turbidity in the manufacture of beer.
针对生产实践，重点提出了解决非生物混浊沉淀的各种物理方法、 化学方法和生物技术方法。
The substances inducing beer non-biological turbidity include protein, polyphenol substance, inorganic salts, carbohydrate, and some metal ions etc.
引起啤酒非生物混浊的成分包括：蛋白质、多酚物质、无机盐、碳水化合物以及某些金属离子等。
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