BEER STABILISATION METHOD Russian patent published in 2014 - IPC C12H1/02 

FIELD: food industry.

SUBSTANCE: method envisages introduction of a sorbent into the beer, the sorbent represented by carbon-containing fibres produced by way of viscose pyrolysis and introduced into the beer in an amount of 0.05-0.1 g/dm³ which ensures removal of polyphenols in an amount of 25-30% of their initial content in the beer; then one performs the mixture stirring, maintenance during 0.5-2.0 hours with subsequent filtration of the beer.

EFFECT: enhancement of colloidal stability of the ready beer and improvement of beer organoleptic quality indices.

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