| 摘要 |
A method of removing excess yeast, high molecular weight proteins and other suspended matter from fermented beer by bringing the beer into contact with magnetic particles (12). When immersed in beer, the magnetic particles (12) have a net positive charge, but their surfaces have both negatively and positively charged sites. The suspended matter in the beer is attracted by the charged sites of the magnetic particles (12). The magnetic particles (12), together with the adsorbed yeast and other material, is separated from the beer using a magnetic field. The magnetic particles (12) are preferably iron oxides and, more preferably, are essentially formed from magnetite. <IMAGE> |
