Oxalic acid: Difference between revisions
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Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by [[beer stone]]s, as well as [[haze|turbidity]] and [[gushing]] [42, 43]. Importance of sufficient [[calcium]] to precipitate the material as calcium oxalate is notable.<ref name=kanoxi>Kanauchi M. [https://www.intechopen.com/chapters/56077 Oxidative enzyme effects in malt for brewing.] In: Kanauchi M, ed. ''Brewing Technology.'' IntechOpen. 2017:29–47.</ref> Oxalic acid was not detectable in barley. Concentrations of oxalate in kernels increased during germination, although the amounts decreased near the end of germination. | Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by [[beer stone]]s, as well as [[haze|turbidity]] and [[gushing]] [42, 43]. Importance of sufficient [[calcium]] to precipitate the material as calcium oxalate is notable.<ref name=kanoxi>Kanauchi M. [https://www.intechopen.com/chapters/56077 Oxidative enzyme effects in malt for brewing.] In: Kanauchi M, ed. ''Brewing Technology.'' IntechOpen. 2017:29–47.</ref> Oxalic acid was not detectable in barley. Concentrations of oxalate in kernels increased during germination, although the amounts decreased near the end of germination. | ||
Beer typically contains around 5 to 30 mg/L of oxalate ions.<ref>Buiatti S. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000201 Chapter 20: Beer Composition: An Overview.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:213–225.</ref> | |||
== References == | == References == | ||
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Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by beer stones, as well as turbidity and gushing [42, 43]. Importance of sufficient calcium to precipitate the material as calcium oxalate is notable.[1] Oxalic acid was not detectable in barley. Concentrations of oxalate in kernels increased during germination, although the amounts decreased near the end of germination.
Beer typically contains around 5 to 30 mg/L of oxalate ions.[2]
References[edit]
- ↑ Kanauchi M. Oxidative enzyme effects in malt for brewing. In: Kanauchi M, ed. Brewing Technology. IntechOpen. 2017:29–47.
- ↑ Buiatti S. Chapter 20: Beer Composition: An Overview. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:213–225.