卡拉胶在啤酒酿造过程的应用初探

论述了麦汁澄清剂－卡拉胶能够加快麦汁中蛋白质沉淀，特别是十分有效地除去冷浊蛋白质，从而大大改善麦汁的浊度，提高啤酒的非生物稳定性。从理论到实际应用方面阐述卡拉胶的特点、使用方法、注意事项以及实验小试比较和在大生产的应用情况。

A Preliminary Study of the Application of Kala-gel in Beer Production

Kala-gel,a kind of wheat juice clarifying agent,can fasten the precipitate of the proteinespecially cold - turbid protein in wheat juice' Therefore, it improves the turbidity ofwheat juice greatly,and increases the non- biolobical stability of beer. From both theoryand practical application,this paper expounds the characters, methods of use, points forattention,comparison in laboratory and application in production of Kala-gel.