Kvasny Prum. 1992; 38(7): 200-204 | DOI: 10.18832/kp1992020

Nitrate reduction during wort preparation.Peer-reviewed article

J. ŠROGL, M. KOŘÁN, J. ČEPIČKA

The determination of nitrate and nitrite levels during the mashing process and the hop boiling with 35 batches from three breweries showed a different degree of nitrate reduction to nitrites. The average index of that conversion was 9.7 % with sweet worts but only 2.8 % with hopped worts. The nitrate reduction to nitrites was higher with a two-stage mashing than with a three-stage one. The reduction was further affected by the temperature holding during mashing. The reduction was observed with relatively low nitrate concentrations in raw materials, as well.
(In Czech, English summary only)

Keywords: mashed wort, nitrates, nitrites, boiling

Published: July 1, 1992