Abstract
By adding of the papain in the beer, it is achieved the enzymatic hydrolysis of the proteins for the low molecular mass compounds, wich are unable to form complexes with the polyphenols or the dimerical or trimmerical anthocyans. An addition of 1 to 3 grams papain per one hectolitre of filtered beer gives it an enhanced colloidal stability. The pasteurization of the beer is the most widespread method for biological stabilization of the beer, but, for large amounts of papain and high pasteurization units, the beer losses its colloidal stability.
Cuvinte cheie
papain-UP.