Editing Calcium
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[[File:Calcium-periodic-symbol.png|right|alt=Calcium periodic table emblem|link=]] | [[File:Calcium-periodic-symbol.png|right|alt=Calcium periodic table emblem|link=]] | ||
Calcium (Ca<sup>2+</sup>) is a mineral naturally present in [[water]] and [[grain]]. It is one of the most important components of brewing water due to its effects on mashing [[enzymes]], [[brewing pH|pH control]], and [[haze|clarification]].<ref name=bmp5>Eumann M, Schaeberle C. Water. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref><ref name=water/><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> Calcium additions may be necessary if the level in the water is too low. The recommended calcium level in brewing water is 50–150 mg/L.<ref name=water/><ref name=fix/><ref name=bsp/><ref name=mashing>Evans E. [[Library|''Mashing.'']] American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.</ref><ref>Goode DL, Halbert C, Arendt EK. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-61-0069 Optimization of mashing conditions when mashing with unmalted sorghum and commercial enzymes.] ''J Am Soc Brew Chem.'' 2003;61(2):69–78.</ref><ref>Bajomo MF, Young TW. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1992.tb01138.x Development of a mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%).] ''J Inst Brew.'' 1992;98(6):515–523.</ref><ref name=pejmoj>Pejin JD, Mojović LV, Pejin DJ, et al. [https://www.sciencedirect.com/science/article/pii/S0016236114010722 Bioethanol production from triticale by simultaneous saccharification and fermentation with magnesium or calcium ions addition.] ''Fuel.'' 2015;142:58–64.</ref | Calcium (Ca<sup>2+</sup>) is a mineral naturally present in [[water]] and [[grain]]. It is one of the most important components of brewing water due to its effects on mashing [[enzymes]], [[brewing pH|pH control]], and [[haze|clarification]].<ref name=bmp5>Eumann M, Schaeberle C. Water. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref><ref name=water/><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> Calcium additions may be necessary if the level in the water is too low. The recommended calcium level in brewing water is 50–150 mg/L.<ref name=water/><ref name=fix/><ref name=bsp/><ref name=mashing>Evans E. [[Library|''Mashing.'']] American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.</ref><ref>Goode DL, Halbert C, Arendt EK. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-61-0069 Optimization of mashing conditions when mashing with unmalted sorghum and commercial enzymes.] ''J Am Soc Brew Chem.'' 2003;61(2):69–78.</ref><ref>Bajomo MF, Young TW. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1992.tb01138.x Development of a mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%).] ''J Inst Brew.'' 1992;98(6):515–523.</ref><ref name=pejmoj>Pejin JD, Mojović LV, Pejin DJ, et al. [https://www.sciencedirect.com/science/article/pii/S0016236114010722 Bioethanol production from triticale by simultaneous saccharification and fermentation with magnesium or calcium ions addition.] ''Fuel.'' 2015;142:58–64.</ref> On the other hand, excessive levels (>250 mg/L) may impair [[fermentation]] by removing too much [[phosphates|phosphate]] during brewing or by inhibiting [[magnesium]] uptake by the [[yeast]].<ref name=salsla>Saltukoglu A, Slaughter JC. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1983.tb04151.x The effect of magnesium and calcium on yeast growth.] ''J Inst Brew.'' 1983;89(2):81–83.</ref><ref name=water/><ref name=bsp/><ref name=fix/><ref name=smart1/><ref name=gib125/> In extremely high concentrations, it causes [[haze]] in beer.<ref name=smart1/> Calcium is essentially flavor-neutral (it has no flavor), although it can reduce the somewhat sour flavor of [[magnesium]].<ref name=bsp/><ref name=smart1/><ref name=water/><ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> Partly due to the its content of calcium along with other minerals and essential nutrients, beer has a higher nutritional value than other alcoholic beverages.<ref name=soliva>Solgajová M, Ivanišová E, Nôžková J, Frančáková H, Tóth Ž, Dráb Š. [https://www.proquest.com/openview/0a0ccd3ae387c2d4a4db31f29bec1614/1 Antioxidant activity and polyphenol content of malt beverages enriched with bee pollen.] ''J Microbiol Biotech Food Sci.'' 2014;3(3):281–284.</ref> Calcium is classified as an alkaline-earth metal. | ||
'''Beer calcium content:''' Commercial beers typically have around 35 to 40 mg/L calcium.<ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref> This is relatively low because only about half of the calcium ions in the mashing water (from the source water and/or added via salts) pass to the final beer. The other half is lost with the [[spent grains]] and [[trub]].<ref name=bsp/><ref name=hob/> | '''Beer calcium content:''' Commercial beers typically have around 35 to 40 mg/L calcium.<ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref> This is relatively low because only about half of the calcium ions in the mashing water (from the source water and/or added via salts) pass to the final beer. The other half is lost with the [[spent grains]] and [[trub]].<ref name=bsp/><ref name=hob/> |