Study of the influence of brewing water on selected quantitative beer indicators and on content of B vitamins

článek ve sborníku ve WoS nebo Scopus

angličtina

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 work it was observed how the composition of water influences OG, ABV and content of B vitamins. This paper is dedicated to synthetic water production by adding chemicals to deionized water. These models of hard and soft water were used for brewing pale bottom-fermented beer. Samples of wort, hopped wort, young beer and beer were taken during different phases of beer production. Then they were modified according to the chosen method and analysed. For B vitamins HPLC-DAD was used for quantification. According to the results water pH affects analytes content during the 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 compared to soft water. The beer made from hard water also contained more B vitamins.

brewing water, water pH, OG, ABV, B vitamins, HPLC

PUNČOCHÁŘOVÁ, L.; POŘÍZKA, J.; DIVIŠ, P.

1. 3. 2019

978-80-7509-597-8

PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018)

302

308

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https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf