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BREWING LIQUOR—A REVIEW *
Author(s) -
Comrie A. A. D.
Publication year - 1967
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.2050-0416.1967.tb03050.x
Subject(s) - brewing , sodium bicarbonate , chemistry , magnesium , sodium , ion , context (archaeology) , bicarbonate , pulp and paper industry , food science , organic chemistry , engineering , geology , fermentation , paleontology
Among the ions present in brewing liquor, calcium is of outstanding importance because of its beneficial effect, in conjunction with phosphate, in lowering the pH in the mash tun; the bicarbonate ion, which acts in the reverse direction, is undesirable. The effect of ions on flavour is not easy to assess but sodium, magnesium, chloride and sulphate are of importance in this connection. Liquor treatment, involving prior removal of ions followed by addition of hardening salts, is discussed in detail in the context of modern plant operation.