Chlorine and chloramines
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Chlorine compounds are use by water treatment plants to disinfect water. They must be removed from brewing water (see Water).
Hypochlorous acid (HOCl) is formed by introducing chlorine gas into water. It decomposes into HCl and an oxygen radical that kills microbes by oxidation of the cell membranes.[1]
Chlorine is an effective sterilant by virtue of its strong oxidizing capability.48 It rapidly oxidizes protein constituents of bacteria (including spores), yeast, and viruses and probably acts by impairment of membrane function, preventing the uptake of nutrients, and by disruption of protein synthesis.[2] When liquid chlorine or hypochlorite are mixed with water, they are hydrolyzed to form hypochlorous acid (HOCl).
Cl2 + H2 → HCl + HOCl HOCl ↔ H+ + OCl−
References
- ↑ Kunze W. Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019.
- ↑ Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.