Effect Of Constant And Trace Ions In Brewing Water On Beer Brewing

Water is the foremost raw material in beer brewing, the property of water is mostly determined by ions in brewing water, the kinds and concentrations of those ions have different effect on the component of wort, capability of fermentation and quality of beer. The objectives of this study were to analyze the effect of constant ions(calcium,magnesium,potassium,sodium,sodium bicarbonate)and trace ions(iron, manganese,copper, zinc)in brewing water on beer brewing with HPLC,GC and apparatus of analyzing beer .The results showed that:1 Calcium ion in brewing water had beneficial effect on beer brewing, when the consistency scope of it was 100～200mg/L.The consistency of calcium ion added up by 100mg/L, the pH value of wort descended by 0.2 unit, the content ofα- amino nitrogen and amino acids went up respectively by 5.8mg/L and 88mg/L, the concentration of wort increased by 0.08°P; The diacetyl content reduced by 12%, the higher alcohols content increased by 10%, and the degree of ethanol ascended by 5%, the degree of fermentation raised by 6%.2 The consistency of magnesium ion more than 40mg/L had the significant influence on beer brewing. The consistency of magnesium ion enhanced by 10mg/L, the content ofα-amino nitrogen and amino acids went up respectively by 0.8mg/L and 18mg/L. The consistency of magnesium ion was 50mg/L, the diacetyl content reduced by 22%; the degree of fermentation raised by 3%.2 Sodium ion made advantage to beer brewing, when the consistency scope of it was 100～200mg/L. The consistency of sodium ion increased by 100mg/L, the concentration of wort increased by 0.08°P, the diacetyl content reduced by 10%.3 Potassium ion had disadvantage to beer brewing, when the consistency of it was more than 20mg/L in brewing water. Potassium ion inhibited the activation of amylase and enzymatic protein in the wort, reduced the content of sugars and amino acids, promoted the formation of diacetyl, and reduced the content of esters and higher alcohols.4 Sodium bicarbonate–the alkalinity of brewing water choked back significantly beer brewing,when the alkalinity of brewing water was more than 10°dH. The alkalinity of water improved by 10°dH, the pH value of wort moved up by 0.5 unit, the content ofα- amino...