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Water: Difference between revisions
→Adjusting water minerals and alkalinity
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Many authors (e.g., see references 1, 19, 22, 23) refer to the importance of the chloride to sulfate balance. From the previous discussion regarding chloride and sulfate, it can be seen that the relative flavor effects of these ions are somewhat antagonistic. In an attempt to quantify this point, it has been shown16 that increasing the Cl− : SO4 2− ratio from 1:1 to 2:1 (on a mg/L basis) achieved increased taste panel scores for body and sweetness, with a commensurate reduction in drying, bitter, and metallic flavors. In contrast, when the Cl− : SO4 2− ratio was changed from 1:1 to 1:2, the increased sulfate content achieved reduced body and sweetness but increased bitterness and drying flavors. These effects are repeatable at different absolute concentrations of chloride and sulfate. It appears that, in many cases, it is the relative ratio of the two ions that has the major flavor influence, often irrespective of the accompanying cations.<ref name=hob/> | Many authors (e.g., see references 1, 19, 22, 23) refer to the importance of the chloride to sulfate balance. From the previous discussion regarding chloride and sulfate, it can be seen that the relative flavor effects of these ions are somewhat antagonistic. In an attempt to quantify this point, it has been shown16 that increasing the Cl− : SO4 2− ratio from 1:1 to 2:1 (on a mg/L basis) achieved increased taste panel scores for body and sweetness, with a commensurate reduction in drying, bitter, and metallic flavors. In contrast, when the Cl− : SO4 2− ratio was changed from 1:1 to 1:2, the increased sulfate content achieved reduced body and sweetness but increased bitterness and drying flavors. These effects are repeatable at different absolute concentrations of chloride and sulfate. It appears that, in many cases, it is the relative ratio of the two ions that has the major flavor influence, often irrespective of the accompanying cations.<ref name=hob/> | ||
The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> | |||
The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> | |||
The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/> | |||
Water profiles from famous/historical brewing regions are useless because brewers have been modifying their brewing water for centuries.<ref name=water/><ref name=fix/> | Water profiles from famous/historical brewing regions are useless because brewers have been modifying their brewing water for centuries.<ref name=water/><ref name=fix/> | ||