Category:Brewing chemistry: Difference between revisions
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The role of inorganic ion is complicated by numerous factors including interactions between the ratio of the various ions, the multiple ionic species that may be present, the pH of the wort, the effects of chelation or binding on bioavailability, the sugar profile and concentration of the wort, etc.<ref name=reeste>Rees EM, Stewart GG. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1997.tb00958.x The effects of increased magnesium and calcium concentrations on yeast fermentation performance in high gravity worts.] ''J Inst Brew.'' 1997;103(5):287–291.</ref> When presenting recommendations, it's not as simple as saying "you need ___ amount of ___ ion in order to achieve ___ effect." | The role of inorganic ion is complicated by numerous factors including interactions between the ratio of the various ions, the multiple ionic species that may be present, the pH of the wort, the effects of chelation or binding on bioavailability, the sugar profile and concentration of the wort, etc.<ref name=reeste>Rees EM, Stewart GG. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1997.tb00958.x The effects of increased magnesium and calcium concentrations on yeast fermentation performance in high gravity worts.] ''J Inst Brew.'' 1997;103(5):287–291.</ref> When presenting recommendations, it's not as simple as saying "you need ___ amount of ___ ion in order to achieve ___ effect." | ||
'''Major organic molecules:''' | |||
{{div col|colwidth=15em}} | |||
* [[Starch]] | |||
* [[Sugars and dextrins]] | |||
* [[Protein]] | |||
* [[Lipids]] | |||
* [[Beta-glucans and arabinoxylans]] | |||
* [[Phenolic compounds]] | |||
* [[Melanoidins]] | |||
* [[Heterocyclic compounds]] | |||
{{div col end}} | |||
'''Major ions:''' | |||
{{div col|colwidth=15em}} | |||
* [[Calcium]] | |||
* [[Magnesium]] | |||
* [[Sodium]] | |||
* [[Potassium]] | |||
* [[Chloride]] | |||
* [[Sulfate]] | |||
* [[Bicarbonate]] | |||
* [[Phosphates]] | |||
{{div col end}} | |||
'''Major chemical reactions and properties''' | |||
{{div col|colwidth=15em}} | |||
* [[Brewing pH]] | |||
* [[Oxidation]] | |||
{{div col end}} | |||
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Revision as of 18:24, 26 April 2024
Beer, is a very complex beverage that contains about 800 organic compounds, although many of these are present in such low amounts that they may have a negligible influence on taste and smell perception.[1] Most of these compounds were either present in the raw materials (malt, hops and water), or they are by-products of yeast metabolism during the fermentation.
The role of inorganic ion is complicated by numerous factors including interactions between the ratio of the various ions, the multiple ionic species that may be present, the pH of the wort, the effects of chelation or binding on bioavailability, the sugar profile and concentration of the wort, etc.[2] When presenting recommendations, it's not as simple as saying "you need ___ amount of ___ ion in order to achieve ___ effect."
Major organic molecules:
Major ions:
Major chemical reactions and properties
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Pages in category "Brewing chemistry"
The following 23 pages are in this category, out of 23 total.