Berry and fruit juices as potential untraditional acidity regulators in mashing
2014
Cinkmanis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Vucane, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Cakste, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Acids traditionally used for acidification of mash (lactic acid, phosphorus acid) provide optimal medium pH, however, it is theoretically possible to choose such agents that would complete several tasks, ensuring the regulation of pH. Berry and fruit juices (cranberry, black currant, red currant, quince, apple and lemon) containing different organic acids, such as citric acid, malic acid, tartaric acid and fumaric acid, have similar properties, although they can not only acidify mash but also increase the content of extract substances in wort. In berries and fruits juices titratable acidity and pH was measured potentiometrically using pH meter. The highest titratable acidity of berry and fruit juices was in lemon (5.71 mmol LE-1 ) and quinic juice (5.80 mmol LE-1 ). Lemon juice has a lower pH 2.40 and apple juice has the highest pH 4.82. Results of the analysis of mash pH changes showed, that it is possible to reduce pH replacing traditional acidification regulators (lactic acid, phosphoric acid) with berry and fruit juices. The pH was practically in all the mashing stages in the limits of 5.14±0.02 up to 5.19±0.02. The content of wort extract was analyzed using beer analysing system – Anton Paar „Alcolaizer” analysis. Using HPLC the Carbohydrates like glucose and maltose in wort were detected and quantified. The optimal berry and fruit mashing acidification regulators were quince and cranberry juices.
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