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USE OF FORMALDEHYDE FOR THE REDUCTION OF THE ANTHOCYANOGEN CONTENT OF WORT *, †
Author(s) -
Macey A.,
Stowell K. C.,
White H. B.
Publication year - 1966
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.2050-0416.1966.tb02929.x
Subject(s) - formaldehyde , food science , chemistry , reduction (mathematics) , content (measure theory) , mathematics , biochemistry , mathematical analysis , geometry
Reduction in wort anthocyanogen content is achieved effectively when formaldehyde is introduced to the mash at the beginning of the mashing operation. Concentrations of 50 p.p.m. of formaldehyde with respect to the malt (equivalent to about 5 p.p.m. with respect to the final wort volume) are effective in reducing the anthocyanogen content by about 30%. Treatments four times as strong reduce the anthocyanogen content by 60–70%, and the effect is accompanied by a fall of up to 10% in the soluble nitrogen content of the wort. It seems likely that a condensation reaction occurs between anthocyanogens and a nitrogenous fraction of the wort. Under the conditions quoted, formaldehyde residues in the finished beers are less than 0·2 p.p.m. and are no greater than those observed in corresponding untreated control beers. Beers produced from treated mashes exhibit great non‐biological stability, but are quite normal in other respects. The effect of formaldehyde on the anthocyanogen contents of worts and beers is of substantial theoretical interest and it is probable that it will also have a commercial application.