Editing Sodium
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 1: | Line 1: | ||
{{In progress}} | |||
Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium is not involved in chemical reactions during brewing, instead it passes unchanged into the beer where it affects the palate and flavor characteristics.<ref name=monmay/> At moderate levels, it helps to provide palate fullness and accentuates the sweet flavor of malt.<ref name=hob/> For most styles of beer, the suggested maximum level of sodium in the brewing water is around 100 to 120 mg/L.<ref name=water/><ref name=smart1/><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is [[Gose]], where the amount is high enough to be perceived as salty. In excessive levels (over 250 mg/L), the flavor effects of sodium can become harsh. There are no other known effects of sodium on the brewing process. Yeast cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | |||
'''Beer sodium content:''' Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.<ref name=water/> | |||
== Potential sources of sodium == | == Potential sources of sodium == | ||
* '''Brewing water''' - The [[water]] used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175 | * '''Brewing water''' - The [[water]] used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</ref> The sodium content of tap water can be especially high if the water is treated with a "water softener", which typically makes it unsuitable for brewing.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> | ||
* '''Grain''' - The level of sodium in [[malt]] depends on the levels in the processing water at the [[malting]] facility.<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> | * '''Grain''' - The level of sodium in [[malt]] depends on the levels in the processing water at the [[malting]] facility.<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> | ||
* '''Salt additives''' - Brewers can enrich the sodium level of the wort by adding [[sodium chloride]] or other sodium salts. | * '''Salt additives''' - Brewers can enrich the sodium level of the wort by adding [[sodium chloride]] or other sodium salts. | ||
Line 25: | Line 27: | ||
* [[Water]] | * [[Water]] | ||
* [[Sodium chloride]] | * [[Sodium chloride]] | ||
---- | |||
*https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf | |||
*Goldammer, T. (2000) The Brewer's Handbook , p. 105. Apex Publishers, USA. | |||
== References == | == References == | ||
[[Category:brewing chemistry]] | [[Category:brewing chemistry]] | ||