Kvasny Prum. 1987; 33(12): 357-359 | DOI: 10.18832/kp1987070

Calcium significance in brewing.Peer-reviewed article

V. KELLNER, P. ČEJKA, F. FRANTÍK

The article comprises experimental results of calcium content in raw-materials and beer, its changes during malting and brewing, its effect on foaming, stability and sensorial properties of beer. The experiments proved the significance of this element especially at a lowering of pH of wort that can be achieved using mashing waters with higher sulphate concentrations or using the addition of calcium sulphate or calcium chloride, respectively.
(In Czech, English summary only)

Keywords: colloidal stability, foaming, raw materials, calcium

Published: December 1, 1987