Ionic composition of beer worts produced with selected unmalted grains
| Autor: | Grzegorz Fiutak, Marek Jakubowski, Aleksander Poreda, Marta Stachnik, Monika Sterczyńska, Joanna Piepiórka-Stepuk, Katarzyna Pużyńska |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Magnesium Metal ions in aqueous solution food and beverages chemistry.chemical_element 04 agricultural and veterinary sciences Manganese Zinc Raw material Calcium 040401 food science 01 natural sciences 0404 agricultural biotechnology chemistry 010608 biotechnology Fermentation Food science Magnesium ion Food Science |
| Zdroj: | LWT. 137:110348 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.110348 |
| Popis: | Brewers’ wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, 15%, 20%, 25%, and 30%), and the effect of the mineral content of water on the wort concentration of metal ions (calcium, magnesium, zinc, manganese). Worts made with a combination of deionized water and barley substitute (mainly in 5% and 25% proportions) were characterized by a higher concentration of the ions than those produced with malted barley, or technological water, or spelled. The concentrations of manganese ions in wort prepared with spelt were significantly lower. A change in the recipe with the addition of unmalted raw material, including spelt, did not affect the concentration of magnesium ions. Regardless of the type and proportion of raw material used, the concentrations of magnesium and zinc ions were relatively low in the wort. |
| Databáze: | OpenAIRE |
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