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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Manganese in Brewing Raw Materials, Disposition During the Brewing Process, and Impact on the Flavor Instability of Beer
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Manganese in Brewing Raw Materials, Disposition During the Brewing Process, and Impact on the Flavor Instability of Beer

机译：酿造原料中的锰，酿造过程中的沉积物及其对啤酒风味不稳定性的影响

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摘要

Like iron and copper, manganese promotes the staling of beer, by converting ground state oxygen to reactive oxygen species. Manganese was detected in beers at levels that are likely to impact the aging of beer. Manganese originates in the grist materials but is present at even higher levels in hops. Although there is substantially more iron in those hops than manganese, the delivery into beer of these ions is much greater for manganese. Leaching of manganese into beer is much higher than in the equivalent quantity of deionized water. This study suggests that further study is warranted into the adverse impact of dry hopping on the flavor stability of beers.
机译：像铁和铜一样，锰通过将基态氧转化为活性氧来促进啤酒的陈旧。啤酒中检测到的锰含量可能会影响啤酒的老化。锰起源于上等材料，但在啤酒花中含量更高。尽管这些啤酒花中的铁比锰多得多，但锰对这些离子的啤酒吸收作用要大得多。锰在啤酒中的浸出远远高于等量的去离子水。这项研究表明，有必要进一步研究啤酒花干啤酒对啤酒风味稳定性的不利影响。

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