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.
分析了啤酒混浊的种类，认为在啤酒酿造过程中严加工艺控制，是防止啤酒混浊的有效措施。
This paper analysed the sorts of the beer thickness. The results indicated that the strict technological control was the efficient measure to prevent the beer thickness.
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.
啤酒混浊蛋白；
对生物混浊，可通过控制发酵过程、工艺卫生和严格的巴氏杀菌保证啤酒的保质期。
For the former, we can control the process of zymolysis, technical sanitation and sterilization strictly.
讨论了啤酒的非生物混浊。
Non-biological hazes in beer were discussed in this article.
古时的啤酒酿造者缺少良好的保存方法及过滤工具，所以啤酒混浊而且容易变质。
In ancient times, people who made beer lacked the means to preserve and filter it properly, so the drink was cloudy and turned bad quickly.
古时的啤酒酿造者缺少良好的保存方法及过滤工具，所以啤酒混浊而且容易变质。
In ancient times, people who made beer lacked the means to preserve and filter it properly, so the drink was cloudy and turned bad quickly.
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