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pH in Brewing: An Overview

MBAA TQ vol. 38, Number 1, 2001, Pages 1-9  |  VIEW ARTICLE

PEER REVIEWED SUBMISSION

Charles W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA, USA.

Abstract
The concept of pH is explained. Factors determining the pH of worts and beers are reviewed, including the nature of the buffer substances contributed from the grist, the importance of water alkalinity and hardness and the impact of yeast in fermentation. The influence that pH has in mashing is discussed, as is the relevance of pH to the quality and the stability of the finished beer.
Keywords: pH, water pH, acids, buffers, enzyme activity, yeast pH, mashing pH  

Síntesis
Se explica el concepto de pH. Se revisarán los factores que determinan el pH del mosto y las cervezas, incluyendo la naturaleza de las substancias reguladoras contribuidas por la malta molida, la importancia de la alcalinidad y dureza del agua así como el impacto de la levadura en la fermentación. Se discute la influencia que el pH tiene en remojo de la malta, así como la relevancia del pH en la calidad y la estabilidad de la cerveza terminada.

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