PROCESS FOR THE PRODUCTION OF A COLLOIDALLY STABLE BEER

摘要

This invention relates to a process for reducing the colloidal turbidity of beer. According to the invention, a sufficient amount of polyphenoloxidase for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase jointly with the present proteins is added to the brew or to the wort, and the obtained precipitate is removed by filtration after oxidation of said wort.