国外啤酒混浊及其预测方法

啤酒是一种成分复杂、稳定性不强的胶体溶液，在贮存过程中易产生混浊沉淀现象。啤酒中多种物质均能引起混浊，最觉的是多酚，蛋白质复合引起的混浊。对国外在混浊类型、蛋白多酚混浊、混浊敏感蛋白、混浊敏感多酚、蛋白多酚作用模式、保质期的新型方法６个方面的最新研究进行论述和介绍。

Foreign Research on Beer Haze and Predictive Method

As a complex colloidal solution, beer has tendency to form haze or produce deposits during shelf-life. Several substances can cause haze in beer, but the most frequently encountered problem is due to a cross-linking of polyphenol and protein. In this paper ,the newest abroad opinions and research on haze type,protein-polyphenol haze,haze-active proteins,haze-active polyphenol,model for protein-polyphenol interactions,predictive method should be presented.