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。

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Beer haze protein;

啤酒混浊蛋白；

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The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage.

除去来自该麦 芽溶液的凝固的蛋白质以形成保鲜的无混浊的麦芽饮料。

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