Nitrate
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Nitrate has no effect on beer flavor. It can be reduced to nitrite during the brewing process. Nitrite is a yeast toxin that causes poor multiplication and weak fermentation. Levels as low as 20 mg nitrate/l are dangerous for the yeast (Kunze, 2004).[1]
Nitrate can be reduced in anaerobic conditions to nitrite (NO2–), which poisons cells and therefore destroys the brewing and fermentation process. Therefore levels of nitrate in brew water have to be very low.[2]
NO3- (ppm) 0–25 is the desired level for brew water[3] and NO2- (ppm) <0.1
See also[edit]
References[edit]
- ↑ 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.
- ↑ Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.
- ↑ Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.