Oxalic acid
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Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by beer stones, as well as turbidity and gushing [42, 43]. Importance of sufficient calcium to precipitate the material as calcium oxalate is notable.[1] Oxalic acid was not detectable in barley. Concentrations of oxalate in kernels increased during germination, although the amounts decreased near the end of germination.
Beer typically contains around 5 to 30 mg/L of oxalate ions.[2]
References[edit]
- ↑ Kanauchi M. Oxidative enzyme effects in malt for brewing. In: Kanauchi M, ed. Brewing Technology. IntechOpen. 2017:29–47.
- ↑ Buiatti S. Chapter 20: Beer Composition: An Overview. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:213–225.