Nitrate reduction during wort preparation
1992
Srogl, J. | Koran, M. (Plzenske Pivovary, Plzen (CSFR)) | Cepicka, J.
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.
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