Magnesium: Difference between revisions

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 [[File:Magnesium.png|right|alt=Magnesium periodic table emblem|link=]]
-Magnesium (Mg<sup>2+</sup>) is a mineral naturally present in [[water]] and [[grain]]. It is one of the most important ions for fermentation performance.<ref name=gib125/><ref name=walden>Walker G, De Nicola R, Anthony S, Learmonth R. [https://research.usq.edu.au/download/286887950bc7e5fc18959042c5efa3ddb1798fc69584bc7ae41fb1680bbf81b6/239682/Walker-De_Nicola__Anthony_Learmonth_aper_IBD_Hobart_2006.pdf Yeast-metal interactions: impact on brewing and distilling fermentations.] In: Proceedings of the Institute of Brewing & Distilling Asia Pacific Section 2006 Convention. 2006.</ref><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> Magnesium is required for the function of over 300 [[enzymes]], making it a necessary nutrient for yeast growth and fermentation.<ref name=salsla>Saltukoglu A, Slaughter JC. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1983.tb04151.x The effect of magnesium and calcium on yeast growth.] ''J Inst Brew.'' 1983;89(2):81–83.</ref><ref name=walbir>Walker GM, Birch RM, Chandrasena G, Maynard AI. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-54-0013 Magnesium, calcium, and fermentative metabolism in industrial yeasts.] ''J Am Soc Brew Chem.'' 1996;54(1):13–18.</ref><ref name=reeste/><ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort.] ''Int J Food Sci Technol.'' 2019;54(5):1706–1712.</ref> Magnesium is also an important component of beer flavor, imparting a lightly sour and astringent or bitter character. However, as the level of magnesium increases, the flavor may become unpleasant. At excessive levels (higher than 125 mg/L in beer), magnesium can have possible diuretic or laxative effects, although the latter is unlikely.<ref name=water/><ref name=bsp/> To avoid any negative effects, it is suggested to have no more than 20–40 mg/L magnesium in the brewing water.<ref name=hob10/><ref name=bsp/><ref name=water/> The presence of some magnesium in the brewing water is widely considered to be beneficial, although there is no consensus on the ideal amount.<ref name=water/><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref> Magnesium behaves similarly to [[calcium]], and the effects of these two ions have some interesting interactions.<ref name=water/>
+Magnesium (Mg<sup>2+</sup>) is a mineral naturally present in [[water]] and [[grain]]. It is one of the most important ions for fermentation performance.<ref name=gib125/><ref name=walden>Walker G, De Nicola R, Anthony S, Learmonth R. [https://research.usq.edu.au/download/286887950bc7e5fc18959042c5efa3ddb1798fc69584bc7ae41fb1680bbf81b6/239682/Walker-De_Nicola__Anthony_Learmonth_aper_IBD_Hobart_2006.pdf Yeast-metal interactions: impact on brewing and distilling fermentations.] In: Proceedings of the Institute of Brewing & Distilling Asia Pacific Section 2006 Convention. 2006.</ref><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> Magnesium is required for the function of over 300 [[enzymes]], making it a necessary nutrient for yeast growth and fermentation.<ref name=salsla>Saltukoglu A, Slaughter JC. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1983.tb04151.x The effect of magnesium and calcium on yeast growth.] ''J Inst Brew.'' 1983;89(2):81–83.</ref><ref name=walbir>Walker GM, Birch RM, Chandrasena G, Maynard AI. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-54-0013 Magnesium, calcium, and fermentative metabolism in industrial yeasts.] ''J Am Soc Brew Chem.'' 1996;54(1):13–18.</ref><ref name=reeste/><ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort.] ''Int J Food Sci Technol.'' 2019;54(5):1706–1712.</ref> Magnesium is also an important component of beer flavor, imparting a lightly sour and astringent or bitter character. However, as the level of magnesium increases, the flavor may become unpleasant. At excessive levels (higher than 125 mg/L in beer), magnesium can have possible diuretic or laxative effects, although the latter is unlikely.<ref name=water/><ref name=bsp/> To avoid any negative effects, it is suggested to have no more than 20–40 mg/L magnesium in the brewing water.<ref name=hob10/><ref name=bsp/><ref name=water/> The presence of some magnesium in the brewing water is widely considered to be beneficial, although there is no consensus on the ideal amount.<ref name=water/><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref> Magnesium behaves similarly to [[calcium]], and the effects of these two ions have some interesting interactions.<ref name=water/> Magnesium is classified as an alkaline-earth metal.
-Magnesium is classified as an alkaline-earth metal. In its ionic form, it has a +2 charge.
+'''Beer magnesium content:''' Almost all of the magnesium from the ingredients will be present in the final beer, as only a relatively small amount is taken up by the yeast. Standard strength commercial beers contain magnesium concentrations from around 60 to 150 mg/L.<ref name=omacha>Omari IO, Charnock HM, Fugina AL, Thomson EL, McIndoe JS. [https://www.tandfonline.com/doi/abs/10.1080/03610470.2020.1795437 Magnesium-accelerated Maillard reactions drive differences in adjunct and all-malt brewing.] ''J Am Soc Brew Chem.'' 2021;79(2):145–155.</ref>
-== Potential sources of magnesium and the final content in beer ==
+== Potential sources of magnesium ==
 The magnesium content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.
 * '''Brewing water''' -  The [[water]] used to make beer may contain dissolved magnesium. North American municipal tap water typically contains 0–48 mg/L magnesium, with an average around 8–12 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><ref>Tackaberry R. [https://www.mgwater.com/mgrank.shtml Mineral content of drinking water, 100 USA cities.] The Magnesium Web Site. 2002. Accessed online April 2024.</ref> Ground water tends to have higher magnesium than surface water. American bottled waters contain 0–95 mg/L, although the average is very low at 3–8 m/L. European bottled water contains higher magnesium levels. Note that some tap water and some bottle waters exceed the recommended level of magnesium, making them unsuitable for brewing.
 * '''Grain''' - Magnesium has high extractability compared to that of other metals, up to 80%.<ref name=gib125/> A typical wort provides around 50–90 mg/L magnesium extracted from the grain.<ref name=gib125>Gibson BR. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x 125th anniversary review: improvement of higher gravity brewery fermentation via wort enrichment and supplementation.] ''J Inst Brew.'' 2011;117(3):268–284.</ref><ref name=water/><ref name=holpie>Holzmann A, Piendl A. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-35-0001 Malt modification and mashing conditions as factors influencing the minerals of wort.] ''J Am Soc Brew Chem.'' 1977;35(1):1–8.</ref> However, a large portion of the measured magnesium may be bound to organic molecules, which greatly reduces the amount available to the yeast (grain-extracted magnesium has low bioavailablility).<ref name=walbir/><ref name=salsla/> The magnesium content of grain can vary widely, probably due to fertilizer usage.<ref name=omacha/>
 * '''Salt additives''' -  Brewers can enrich the magnesium level of the wort by adding brewing salts that contain magnesiumm, such as [[magnesium chloride]] or [[magnesium sulfate]]. Magnesium added from these salts will increase the amount available to be taken up by the yeast.
-'''Beer magnesium content:''' Almost all of the magnesium from the ingredients will be present in the final beer, as only a relatively small amount is taken up by the yeast. Standard strength commercial beers contain magnesium concentrations from around 60 to 150 mg/L.<ref name=omacha>Omari IO, Charnock HM, Fugina AL, Thomson EL, McIndoe JS. [https://www.tandfonline.com/doi/abs/10.1080/03610470.2020.1795437 Magnesium-accelerated Maillard reactions drive differences in adjunct and all-malt brewing.] ''J Am Soc Brew Chem.'' 2021;79(2):145–155.</ref>
 == Effects of magnesium ==