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.

• 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。