Abstract
The experimental research was made with the aim of optimization the MAXAFLOC enzyme addition in the beer, in order to achieve a beer with filtering facilities, and an enhanced colloidal stability. By addition of 2.1 g/ hi MAXAFLOC in malt must, after 80 minutes of boiling, it is achieved a proper proteinic floculatton, resulting a clarified must, for a superior quality beer, with colloidal stability for a longtime.
Cuvinte cheie
MAXAFLOC.