Development of a Selective Adsorbent (Silica Gel) for Beer Stabilization

Karl Raible and Emil Eichhorn

Abstract
Attempts to determine beer and wort proteins through chromatographic means showed that certain silica gel preparations adsorbed only the turbidity causing proteins without affecting foam-causing substances. This observation has been substantiated by amino acid compositions and other data obtained by other scientists on isolated chill-hazes. In practice, beers have been protein stabilized through contact with this specific stabilizing silica gel.

Keywords: turbidity