Organic acids
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Only citric acid and, partly, malic acid are derived from the malt and hops; the others are products of alcoholic fermentation. The total content of organic acids was between 451 and 712 mg/L for the beers examined. The most common organic acid found was lactic (average 128 mg/L), followed by citric (116 mg/L), acetic (108 mg/L), succinic (68 mg/L), malic (63 mg/L), pyruvic and fumaric (44 mg/L). Small amounts of ketoglutaric (25 mg/L) and citramalic acids (9 mg/L) were also found.[1] Ascorbic acid wasn't tested?
Malic acid was found to be the major organic acid in base beer(1.19 ± 0.09 g/L) followed by citric acid (0.63 ± 0.05 g/L). Acetic and lactic acids were not detected during the production of beer.[2]
organic acids (such as acetic, lactic, malic acid etc.) are the “by-product” of yeast fermentation and are crucial for the taste of beer. Together with carbonic acid, they are responsible for the pH of beer and are present in the ranges of 200–500 mg/l. The pH of beer typically ranges from 4 to 5. Sour beers contain much higher concentrations of organic acids and are specially brewed for their acidic flavor.[3]
References[edit]
- ↑ Montanari L, Perretti G, Natella F, Guidi A, Fantozzi P. Organic and phenolic acids in beer. LWT - Food Sci Technol. 1999;32(8):535–539.
- ↑ Martínez A, Vegara S, Herranz‐López M, et al. Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. J Inst Brew. 2017;123(1):58–65.
- ↑ Instrumental classification of beer based on mouthfeel.