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.
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