Abstract
So as to ascertain a higher stability until 6÷12 months, it is necessary that breweries to perform the colloidal stability of the beer. The work shows the own researches upon colloidal stability's improvement by the two stabilizing substances' addition bentonite and silicagel into the beer as finished product. Also, it was observed the influence of those substances upon the beer's sensorial features.
Cuvinte cheie
beer's stability
adsorption
stabilizing agents