Malt Modification and Mashing Conditions as Factors Influencing the Minerals of Wort. Alfons Holzmann and Anton Piendl, Institut fuer Brauereitechnologie und Mikrobiologie der Technischen Universitaet Muenchen, D-805 Freising-Weihenstephan, Germany. J. Am. Soc. Brew. Chem. 35:0001, 1977.

The influence of mashing temperature, pH, mash concentration, and mashing time on potassium, sodium, calcium, magnesium, copper, iron, manganese, and zinc contents of wort was investigated. The metals were determined by atomic absorption spectrophotometry. Variations in pH and mashing temperature affect the solubility of the metals more than do mash concentration and mashing time. By means of the analysis of variance, the relative importance of mashing conditions and malt modification was calculated. Potassium, sodium, calcium, and copper are mainly influenced by malt modification; iron is more affected by mashing conditions, whereas magnesium, manganese, and zinc depend on both variables. As a consequence, the brewer must carefully consider both factors in order to achieve a desired metal level in the wort.

Keywords: Biometrical analysis, Malt quality, Mashing parameters, Metals.