Іons composition of mash water and their influence on beer quality

The water obtained by reverse osmosis was studied and the method of regulating the composition of its ions, necessary for the use of this water in the mashing process in order to obtain high-quality beer, was considered. The influence of mash water ions on beer quality indicators was studied. It was found that the concentrations of individual ions in water have the greatest effect on the organoleptic parameters of the finished drink and especially on the hop bitterness. It was studied that the increase in the ratio of cations Ca2+/Na+ and sulfates and chlorides SO42-/Cl- in mash water has a positive effect on the organoleptic and quality parameters of beer.

ion-salt composition
reverse osmosis
mash water
ion ratio
hop bitterness
екстракт
foam resistance
mashing process
  1. Briggs D.E.  , C.A. Boulton, P.A. Brookes, R. Stevens. (2004). Brewing: Science and practice. England : Woodhead Publishing. 900 p. https://doi.org/10.1533/9781855739062
  2. Basařová, G., Šavel, J., Basař, P., Lejsek, T.(2010). Pivovarství: teorie a praxe výroby piva (Brewing: theory and practice of beer procudtion). 1st ed. Prague, Czech Republic : Publisher VŠCHT. 904 p.
  3. Eßlinger H.M. (2009). Handbook of Brewing: Processes, Technology, Markets. 2nd ed. Weinheim, Germany : Wiley. Р.674.. https://doi.org/10.1002/9783527623488
  4. Troester K.(2009). The effect of brewing water and grist composition on the pH of the mash.Water Chemistry, J. Wiley & Sons.
  5. Ganbaatar C., Kubáň V., Kráčmar S., Valášek P., Fišera M., Hoza I.. (2015). Liquid chromatographic determination of polyphenols in Czech beers during brewing proces. Potravinarstvo Slovak Journal of Food Sciences. Vol. 9.№1.Р 24-30. https://doi.org/10.5219/421
  6. Punčochářová L., Pořízka J., Diviš P., Štursa V. (2019). Study of the influence of brewing water on selected analytes in beer. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13 № 1.Р 24-30. https://doi.org/10.5219/1046
  7. Karbassi F., Saboury A. (2000). Thermodynamic studies on the interaction of calcium ions with alpha-amylase.Thermochim. Acta. №  362. Р 121-129.  DOI: https://doi.org/10.1016/S0040-6031(00)00579-7
  8. Meletʹyev, A.YE. Todosiychuk, S.R. and Koshova, V.M. (2007). Tekhnokhimichnyy kontrolʹ solodu, pyva ta bezalkoholʹnykh napoyiv. [Chemical control malt, beer and soft drinks], Nova knyha, Vinnytsya. [in Ukrain].
  9. Daniels R. (1997). How clear is your beer? Part I. The wonderful world of filters. Zymurgy. 20, № 3. P. 28-31.Więckol-Ryk, A., Białecka, B., & Thomas, M. (2020).
  10. Nykulyshyn, I.Ie., Dziniak, B.O., Pikh, Z.H., Orobchuk, O.M., Kichura, D.B. (2019). Biokhimiia brodylnykh vyrobnytstv. Lviv, vydavnytstvo T. Soroky. [in Ukrain].
  11. ТU U 29.2-31582737-001-2003. Ustanovky zvorotnjoosmotychnoji filjtracii.
  12. NacorchevskaV.F., Argatenko T.V. (2000). ChimiyavodyImikrobiologija. VpravyImetodychnivkazivkydoichvyconanja. К: КНУBА.
  13. DSTU 7103:2020.  Pyvo. Metody vyznachannia organoleptychnych pokaznykiv, ob'emu produkcii ta germetychnosti zakuporuvanja.
  14. DSTU 4852:2007.Metody vyznachannia kyslotnosti (bazovyi kontrolnyi metod).
  15. DSTU 7104:2009.Pyvo. Metody vyznachannia spyrtu, dijsnogo ekstraktu ta suchych rechovyn.