Influence of ions-salt composition of water on the quality of beer

Abstract

Minerals dissolved in water have an important effect on the overall chemistry of the brewing process. Ions from these minerals affect the pH of water, its hardness, alkalinity and mineral composition. These parameters are the most important factors in determining the suitability of water for brewing, in particular for the mashing process. For that reason, it is very important to study the ion-salt composition of mash water and its influence on the quality of beer. The method of regulating the ion-salt composition of water, which is necessary for its use in the mashing process in order to obtain high-quality beer is discussed in the article. Prepared water obtained by reverse osmosis is free from ions as much as possible, which enabled to prepare water with the necessary ion-salt composition for rubbing by adding appropriate salts. Using prepared water in the mashing process, beer samples were obtained, which were evaluated according to sensory and physicochemical indicators. The effect of ion-salt composition of mash water on beer quality indicators was studied. It was found that calcium and sodium cation complexes, as well as a mixture of sulfates and chlorides dissolved in the water used for the mashing process, have the most significant impact on beer quality. Concentrations of individual ions in such water do not show any pronounced dependence on beer quality indicators. It was studied that the increase in the ratio of cations Ca2+/Na+ and sulfates and chlorides SO4 2- /Cl in the mash water has a positive effect on the sensory and quality indicators of beer: the ratio of key ions affects hop bitterness to the greatest extent among the quality indicators of beer. In addition, the ratio of Ca2+/Na+ cations has a positive effect on the foam resistance of beer, and the ratio of sulfates and chlorides SO4 2- /Cl leads to an increase in the share of alcohol in the finished drink. According to the tasting evaluation of beer, samples with a higher ratio of key ions have a brighter taste and aroma.