引起啤酒胶体非稳定性混浊的主要物质为蛋白质和多酚物质。
The main substances to induce beer colloid unstable turbidity are protein and polyphenol substances.
据此确定了添加硅胶对提高小黑麦啤酒非生物稳定性的方法，并进一步探讨解决了高蛋白小黑麦容易造成蛋白质混浊的关键问题。
According to what we studied, we identified the way of adding Silica gel to improve the non-biology-stability of black wheat beer.
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。
The substances inducing beer non-biological turbidity include protein, polyphenol substance, inorganic salts, carbohydrate, and some metal ions etc.
啤酒中多种物质均能引起混浊，最常见的是多酚、蛋白质复合引起的混浊。
Several substances can cause haze in beer, but the most frequently encountered problem is due to a cross-linking of polyphenol and protein.
啤酒中多种物质均能引起混浊，最常见的是多酚、蛋白质复合引起的混浊。
Several substances can cause haze in beer, but the most frequently encountered problem is due to a cross-linking of polyphenol and protein.
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