The main originators of non-biological turbidity are proteins and polyphenols or their precursors (particles from which turbidity gradually forms due to external conditions).
The colloidal stabilization of beer is a process by which the risk of the early formation of turbidity is eliminated.
If the beer is not stabilized, it will only last a few weeks. However, today’s retailers require beer to remain clear without becoming turbid for months.
Stabilization filtration equipment (FKS 100ST – FKS 600ST) ensures the colloidal shelf-life of beer while retaining its characteristic properties (color, lightness and taste, bitterness or sweetness).