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BREWING LIQUOR TREATMENT
Author(s) -
Comrie A. A. D.
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1955.tb02787.x
Subject(s) - brewing , chemistry , flavour , hydrogen ion , salt (chemistry) , bicarbonate , pulp and paper industry , food science , ion , organic chemistry , fermentation , engineering
Reviewing the influence of liquor salts at successive stages of the brewing process, the special significance is emphasized of the ions of calcium and bicarbonate which, by interactions involving hydrogen ion interchange, affect the pH of wort and beer with consequent influences on wort composition and beer stability. Other ions may influence flavour. Methods for securing brewing liquors of compositions suitable for different types of beer are discussed in detail, special emphasis being placed on the removal of carbonate and on the importance of pH control throughout the brewing process.