摘要
该文介绍了啤酒形成非生物混浊和沉淀的机理，混浊活性蛋白质和混浊活性多酚相互作用的模式。文中还对啤酒中添加吸附剂、澄清剂和蛋白酶等稳定化处理方法的作用机理进行了探讨，比较了几种稳定化处理物质的特点。
The mechanisms of non-biological haze and precipitation of beer and the model of interactions between haze-active proteins and haze-active polyphenols wer introduced in this paper It also discussed the mechanisms of stabilization of adding adsorbents, fining agens and proteolytic enzymes to beer The different methods of stabilizaion and the characteristics of several treating agents wer assessed.
