使用麦汁澄清剂卡拉胶改善啤酒非生物稳定性的探讨

论述了麦汁澄清剂卡拉胶，能够有效地同啤酒中引起非生物浑浊的蛋白质、类脂、葡聚糖等结合，形成沉淀析出，从而使麦汁澄清透明，有利于提高啤酒的非生物稳定性。对卡拉胶的特性，澄清麦汁的原理以及生产应用情况，使用效果进行了具体的阐述。

Discussion on improving the Abiological Stability of Beer by Using the Wort Clarificant Carrageenan

This paper showed that wort clarificant carrageenan could combined with the protein causing abiological thickness in beer, to from precipitation and separate out the solution, which made the wort clear and transparent and improved the stability of beer. This paper also expounded the characterization of the carrageenan, the principle of wort usage effects, conditions of the production and application.