Retention of Iron and Copper during Mashing of Roasted Malts
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Retention of Iron and Copper during Mashing of Roasted Malts. / Pagenstecher, Marcus; Maia, Carolina; Andersen, Mogens L.
I: Journal of the American Society of Brewing Chemists, Bind 79, Nr. 2, 2021, s. 138-144 .Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Retention of Iron and Copper during Mashing of Roasted Malts
AU - Pagenstecher, Marcus
AU - Maia, Carolina
AU - Andersen, Mogens L.
PY - 2021
Y1 - 2021
N2 - Malt is the major source of iron (Fe) and copper (Cu) in wort and beer, and the main uptake of Fe and Cu ions happens during mashing. Past research has indicated that the mineral composition of sweet wort primarily depends on the ion removal rate during mash filtration. In this study, the capacity to remove Fe and Cu during mashing has been evaluated. Each metal was added (50 mu M) at the beginning of congress mashings and the final concentrations in sweet wort were determined using inductively coupled plasma optical emission spectroscopy (ICP-OES). There was little to no difference between the samples spiked with Fe and the blanks when using pure pilsner malt, suggesting that there is an efficient binding of Fe in the spent grains. A significant, but not complete, removal was also observed for Cu-spiked samples. Mashing with roasted malt showed decreased removal of Fe while removal of Cu was increased. The effects of addition of high metal concentrations during mashing on the oxidative stability of the sweet wort were evaluated using electron spin resonance (ESR) spectroscopy and oxygen consumption. It was concluded that the spent grains have an important leveling effect on the final Fe and Cu concentrations in sweet wort, which also levels the effects on oxidative reactions.
AB - Malt is the major source of iron (Fe) and copper (Cu) in wort and beer, and the main uptake of Fe and Cu ions happens during mashing. Past research has indicated that the mineral composition of sweet wort primarily depends on the ion removal rate during mash filtration. In this study, the capacity to remove Fe and Cu during mashing has been evaluated. Each metal was added (50 mu M) at the beginning of congress mashings and the final concentrations in sweet wort were determined using inductively coupled plasma optical emission spectroscopy (ICP-OES). There was little to no difference between the samples spiked with Fe and the blanks when using pure pilsner malt, suggesting that there is an efficient binding of Fe in the spent grains. A significant, but not complete, removal was also observed for Cu-spiked samples. Mashing with roasted malt showed decreased removal of Fe while removal of Cu was increased. The effects of addition of high metal concentrations during mashing on the oxidative stability of the sweet wort were evaluated using electron spin resonance (ESR) spectroscopy and oxygen consumption. It was concluded that the spent grains have an important leveling effect on the final Fe and Cu concentrations in sweet wort, which also levels the effects on oxidative reactions.
KW - Mashing
KW - wort
KW - oxidation
KW - iron
KW - copper
KW - roasted malt
KW - ELECTRON-SPIN-RESONANCE
KW - METAL-IONS
KW - OXIDATIVE STABILITY
KW - SPENT-GRAIN
KW - BEER
KW - SOLUBILITY
KW - MANGANESE
KW - CALCIUM
KW - THIOLS
KW - ZINC
U2 - 10.1080/03610470.2020.1795609
DO - 10.1080/03610470.2020.1795609
M3 - Journal article
VL - 79
SP - 138
EP - 144
JO - Journal of the American Society of Brewing Chemists
JF - Journal of the American Society of Brewing Chemists
SN - 0361-0470
IS - 2
ER -
ID: 247538304