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Potassium ions are actively transported into fermenting yeast cells where they neutralize charges on nucleic acids and proteins and contribute to osmoregulation.<ref name=hob/> | |||
Potassium is required for yeast growth, and like [[magnesium]], is a yeast co-factor that is required at trace levels for satisfactory [[fermentation]]. Potassium is particularly necessary for the metabolism of [[carbohydrates]] and supports all [[enzymes|enzymatic]] reactions which proceed with ATP.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | |||
Potassium (K<sup>+</sup>) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).<ref>White C. [https://www.jstrack.org/brewing/Yeast_nutrition_article.pdf Yeast nutrients make fermentations better.] White Labs. Accessed 2020.</ref> | Potassium (K<sup>+</sup>) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).<ref>White C. [https://www.jstrack.org/brewing/Yeast_nutrition_article.pdf Yeast nutrients make fermentations better.] White Labs. Accessed 2020.</ref> | ||
Potassium | Potassium salts may be preferred vs sodium as a means of increasing anion (e.g. [[chloride]]) content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref><ref name=hob/> | ||
'''Beer potassium content:''' Beer typically contains 300 to 500 mg/L potassium.<ref name=hob/> This amount is naturally extracted from the [[malt]]. | |||
== Potential sources of potassium == | |||
* '''Brewing water''' - Tap water generally contains a negligible amount of potassium, around 2 mg/L.<ref>https://www.ncbi.nlm.nih.gov/books/NBK234935/</ref> A possible exception to this is water that has been run through a "water softener" using [[potassium chloride]].<ref>https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/potassium-background.pdf?sfvrsn=4542eda3_4</ref><ref>https://www.canada.ca/content/dam/canada/health-canada/migration/healthy-canadians/publications/healthy-living-vie-saine/water-potassium-eau/alt/water-potassium-eau-eng.pdf</ref> | |||
* '''Grain''' - [[Malt]] is the primary source of potassium in wort and beer, adding 300–500 mg/L.<ref name=hob/> | |||
* '''Salt additives''' - Brewers do not need to increase the potassium level of wort, although the brewing salts used to increase other minerals can contain potassium, such as [[potassium chloride]] | |||
== Effects of potassium == | |||
* '''Flavor''' - Potassium has no flavor at the concentrations normally found in beer.<ref name=hob/> However, it can taste salty (similar to [[sodium]]), but only at concentrations greater than 500 mg/L.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> It is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.<ref name=monmay/> | |||
== See also == | == See also == | ||
*[[Water]] | * [[Water]] | ||
== References == | == References == | ||
[[category:brewing chemistry]] | [[category:brewing chemistry]] |
Revision as of 20:58, 26 April 2024
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Potassium ions are actively transported into fermenting yeast cells where they neutralize charges on nucleic acids and proteins and contribute to osmoregulation.[1]
Potassium is required for yeast growth, and like magnesium, is a yeast co-factor that is required at trace levels for satisfactory fermentation. Potassium is particularly necessary for the metabolism of carbohydrates and supports all enzymatic reactions which proceed with ATP.[2]
Potassium (K+) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).[3]
Potassium salts may be preferred vs sodium as a means of increasing anion (e.g. chloride) content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.[4][1]
Beer potassium content: Beer typically contains 300 to 500 mg/L potassium.[1] This amount is naturally extracted from the malt.
Potential sources of potassium
- Brewing water - Tap water generally contains a negligible amount of potassium, around 2 mg/L.[5] A possible exception to this is water that has been run through a "water softener" using potassium chloride.[6][7]
- Grain - Malt is the primary source of potassium in wort and beer, adding 300–500 mg/L.[1]
- Salt additives - Brewers do not need to increase the potassium level of wort, although the brewing salts used to increase other minerals can contain potassium, such as potassium chloride
Effects of potassium
- Flavor - Potassium has no flavor at the concentrations normally found in beer.[1] However, it can taste salty (similar to sodium), but only at concentrations greater than 500 mg/L.[1] It is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.[2]
See also
References
- ↑ a b c d e f Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ a b Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
- ↑ White C. Yeast nutrients make fermentations better. White Labs. Accessed 2020.
- ↑ Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ https://www.ncbi.nlm.nih.gov/books/NBK234935/
- ↑ https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/potassium-background.pdf?sfvrsn=4542eda3_4
- ↑ https://www.canada.ca/content/dam/canada/health-canada/migration/healthy-canadians/publications/healthy-living-vie-saine/water-potassium-eau/alt/water-potassium-eau-eng.pdf