Abstract:Trace
levels of copper can impact the flavor stability of beer.
The main source of copper is malt, and the wort copper levels are
established during mashing and lautering. This study focuses on sweet
worts made from experimental roasted and caramel malts. Potentiometric
titrations using ion-selective electrodes combined with electron paramagnetic
resonance spectroscopy have been used to investigate Cu(II) binding
in worts as well as the impact of Cu(II) ions on the wort oxidative
stability. High-temperature … Show more
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