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Beer Stabilization

Brewers are challenged to create a product with a long shelf life and one that is microbiologically, chemically and physically stable. Silica gels and PVPP can be used to accomplish these goals: removing both chemical (e.g. proteins)  and biological (e.g. yeasts) haze and stabilizing the beer, resulting in increased shelf life of the final product.
Verschillen markeren
Toon enkel verschillen
Blanco kenmerken verbergen