The experimental research was made with the aim of optimization of the papain addition in the beer in order to achieve a beer with rich and stable foam, and an enhanced colloidal stability. Through the introduction of the papain in the beer, it is achieved the enzymatic hydrolysis of the proteins for the low molecular mass compounds, which are unable to form complexes with the poliphenols or the dimerical or trimmerical anthocvanin. An addition of 1 to 3 grams papain per one hectoliter of beer gives it an enhanced colloidal stability.
