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• Beer Stabilization
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Beer Stabilization

The term beer stabilization generally refers to products and process used to increase the shelf life of beverages. Beer stabilizing refers to the removal of chemical haze (e.g. proteins) and biological haze (e.g. yeasts) or other suspended matter from the beer. In this way, the beer is microbiologically and chemically/physically stabilized.

Here, silica gels and PVPP are used for protein and polyphenol stabilization due to the purity law.