Kvasny Prum. 1989; 35(5): 131-136 | DOI: 10.18832/kp1989016

Significance of copper in brewing technology.Peer-reviewed article

P. ČEJKA, V. KELLNER, F. FRANTÍK

A literature review together with experimental results performed Research Institute of Brewing and Malting on the copper significance and the dynamic of its concentration changes in brewing technology with respect to the colloidal beer stability are described. The results proved that copper together with other factors (oxygen level, a presence of dome precursors of haze) affects a colloidal haze. Higher Cu quantity (above 1 ppm) results in worse sensorial properties of beer. The levels of 5 ppm of Cu and simultaneous low Zn content have a toxic effect on the yeast cells. The level of copper in wort depends on the copper concentration in hop and on the contamination from copper parts of brewing equipment. The cu content decreases during fermentation, filtration and racking. Due to bad cleaning procedure beer can be significantly contaminated with Cu during its flow through pipes. This can course the deterioration of beer.
(In Czech, English summary only)

Keywords: copper, significance, colloidal stability od beer, brewing technology

Published: May 1, 1989