Kvasny Prum. 1989; 35(8-9): 225-229 | DOI: 10.18832/kp1989030

Significance of zinc in brewing technology.Peer-reviewed article

F. FRANTÍK, V. KELLNER, P. ČEJKA

The knowledges of brewing properties of Zn obtained in Research Institute of Brewing and Malting Prague are review in the article. During malting the Zn content in grains increases by maximum 30 %. However, the significant increase of Zn content was observed in husks and in malting germs. 95 % of the original Zn quantity from malt and water is coagulated in spent grains. Therefore, the Zn content in hopped wort depends significantly on the Zn level in hop. Zinc is totally absorbed by yeasts already during several first hours of the fermentation. This absorption was observed even at the concentration of 5 mg Zn/l that is already toxic. On the other hand, the zinc deficiency in hopped wort (0.04 mg/l) results in a bad fermentation, especially in presence of some other compounds (Cu, nitrites). The final Zn concentration in beer results from a secondary contamination (kieselguhr, bottles). Usual Zn concentrations have no effect on frothing power, stability and sensorial properties. They are in a range of limits permitted according to hygiene regulations. It can be concluded that the task of Zn in a brewing technology is positive. Troubles can occur only in case of a zinc deficiency in hopped wort.
(In Czech, English summary only)

Keywords: metals, zinc, malt, hops, yeasts, spent grains

Published: August 1, 1989