Cold stabilization refers to the filtration of beer to remove any spoilage microorganisms before it is packaged.
There are a number of spoilage organisms which must be removed from the beer to prevent spoilage and they are typically yeast, acetic acid bacteria and lactic acid bacteria.
The level of filtration will depend upon the expected shelf-life of the beer and the susceptibility to spoilage. Typically, for most large breweries, 12 months shelf-life and zero yeast or bacteria are the accepted norms once packaged into bottles or cans.
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