Study of the influence of brewing water on selected analytes in beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F19%3APU132313" target="_blank" >RIV/00216305:26310/19:PU132313 - isvavai.cz</a>

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1046" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1046</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1046" target="_blank" >10.5219/1046</a>

Result language

angličtina

Original language name

Study of the influence of brewing water on selected analytes in beer

Original language description

Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

1337-0960

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

507-514

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85067284608