Kvasny Prum. 1990; 36(12): 354-357 | DOI: 10.18832/kp1990040

Significance of iron in brewing technology.Peer-reviewed article

P. ČEJKA, J. VOBORSKÝ, F. FRANTÍK, V. KELLNER

Changes in the iron concentration during the beer production and the effect of iron on the foaming power, stability and sensorial properties of beer are described. The authors compare their own results with those published in a literature. It was bund that the Fe content in raw-materials affected its final concentration in beer only very a little. The main source of iron is kieselgur from which is this element dissolved. The quantity of dissolved iron in beer depends on the kind of kieselgur (its treatment and granularity) and on pH of beer. The effect of Fe on the turbidity is low. Its negative effect was observed at high concentrations of dissolved oxygen in beer. The content of Fe has a positive effect on the foam stability, however, the results depend on the method used tor the determination. The high Fe concentrations (above 1 mg/l) cause the metallic taste of beer.
(In Czech, English summary only)

Keywords: beer, iron, foaming power, taste, kieselguhr

Published: December 1, 1990