Chicla啤酒：产自玻利维亚，是用玉米替代大麦发酵而成的，看起来像一种黄色浑浊的混合饮料，尝起来像带有酒味的玉米糖浆。
Chicla Beer, Bolivia. Chicla Beer is fermented from corn instead of barley, and looks like a yellow cloudy concoction. Tastes like alcoholic corn syrup.
Chicla啤酒：产自玻利维亚，是用玉米替代大麦发酵而成的，看起来像一种黄色浑浊的混合饮料，尝起来像带有酒味的玉米糖浆。
Chicla Beer, Bolivia. Chicla Beer is fermented from corn instead of barley, and looks like a yellow cloudy concoction.
如果你摇晃酒桶，啤酒就会变浑浊。
在酿酒行业中，鱼胶常被用作啤酒澄清剂，它能帮助确保最终产品是澄清的，而非浑浊的。
Isinglass is a product employed by the brewing industry as a fining agent for some beers - helping to ensure the final pint is clear rather than cloudy.
啤酒中蛋白质对啤酒品质的各方面有着很大的影响，尤其是对啤酒泡沫和浑浊的形成。
Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze.
高含量大分子糊精和淀粉是引起啤酒后期浑浊的主要原因。
High content of macromolecular amylin and amylum was the main reason for beer hazes in its later stage.
国外开发出单宁分析仪，用PVPP滴加法测定啤酒浑浊敏感多酚，该法快速、准确。
The tannin analyser invented abroad could be used in the determination of the sensitive polyphenols in beer by PVPP distribution droplets methods. The method was proved rapid and accurate.
此条件下制得的磁性酶活力回收在5 0 %左右，相对酶活力达74 % ，该磁性酶对啤酒澄清防止冷浑浊有明显效果。
The activity recovery of immobilized enzyme is around 50% and relative enzyme activity 74% under these conditions. MIE can clarify beer and prevent cold turbid.
冷藏浑浊现象是啤酒在低温储存时其中微量的降解蛋白质和单宁形成了胶态物质所造成的。
Chill haze is a condition caused by remaining traces of degraded proteins and tannins that form a colloidal haze when beer is cooled tc 10w temperatures.
Chicla啤酒：产自玻利维亚，是用玉米替代大麦发酵而成的，看起来像一种黄色浑浊的混合饮料，尝起来像带有酒味的玉米糖浆。
Chicla Beer Bolivia. Chicla Beer is fermented from corn instead of barley and looks like a yellow cloudy concoction. Tastes like alcoholic corn syrup.
Chicla啤酒：产自玻利维亚，是用玉米替代大麦发酵而成的，看起来像一种黄色浑浊的混合饮料，尝起来像带有酒味的玉米糖浆。
Chicla Beer Bolivia. Chicla Beer is fermented from corn instead of barley and looks like a yellow cloudy concoction. Tastes like alcoholic corn syrup.
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