关于啤酒非生物稳定性的探讨

就啤酒酿造过程中的蛋白质、多酚、氧物质对啤酒非生物稳定性的影响机理进行了分析阐述，说明了高分子蛋白质和多酚物质是影响啤酒非生物稳定性的主要因素；并就糖化、发酵、过滤、灌装各生产工序提出了工艺控制措施以保证啤酒的非生物稳定性。

Discussion on Abiological Stability of Beer

The mechanism of beer abiological stability, Which was affected by protein, polyphenol and Oxigen in the processing of the beer, was analysed. The results indicated that high molecular protein and polyphenol were the main factors affecting it. Turthermore, the technological measures in ensuring beer abiological Stability were given in the production of Saecharification, fermentation, filter and filling and package.