Research Of Beer Physical Stability Control System

This paper is in the process of the physical stability of beer first beer of non-biological turbidity substance identification, through the assessment process, most of the beer turbid protein-polyphenol cloudy; there are three kinds of beer physical stability turbidity precursor content in the material testing methods, respectively, its turbid precursor-sensitive protein, sensitive to polyphenols, alcohol chill haze for testing. Application of the three detection methods, the initial establishment of a beer physical stability control system.Beer physical stability turbidity substances can be divided into three types. The first one is the suspension type of turbid substances were identified by direct microscopic examination and staining method. Turbid material for the large particles, the second can be used direct microscopic examination, pH dissolution method, and physical or chemical analytical methods. The third type is the haze material, easy to use direct microscopic examination, the enzymatic hydrolysis of their identification. Tested in practice, the identification system to distinguish between the vast majority of beer cloudy material.All the factors that affect the physical stability of beer to the iron ions and oxygen affect the physical stability of the beer. Wine samples, even minute amounts have to iron ions is sufficient to cause the beer to produce non-biological turbidity. Low temperature, vibration and so the beer-Africa biological turbid produce a catalytic role. Oxidation is to destroy the physical stability of beer, promoting beer, physical stability turbidity an important factor.Silicone-sensitive protein in the beer has a strong absorption specificity, add the amount of silica gel in the filtration process is maintained at400-500mg/L, more appropriate...