Kvasny Prum. 1969; 15(3): 56-61 | DOI: 10.18832/kp1969008

Beer stabilization by filtration.Peer-reviewed article

G. BASAŘOVÁ

Experiments have been carried out on the production scale with the stabilization of beer by filtering it trough the STABIL - S plates containing active components adsorbing tanning substances. Stabilized beer processed with tannin and crastalaze and filterad through the STABIL - S plates was very stable and its properties in this respect were classified with T    27 - 34 mark corresponding to colloidal stability lasting 550 - 600 days. The article deals also with the results of separation analyses on the SEPHADEX G 25 and G 50 columns.
(In Czech, English summary only)

Keywords: beer, stabilization, filtration

Published: March 1, 1969