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Home » Brewing Chemistry

The Important of Brewing Minerals

December 9, 2011 # 6:45 AM # Brewing Chemistry # 3 Comments

There are several important minerals to consider when evaluating brewing beer.
1. Magnesium (Mg): Important intracellular divalent cation and enzyme cofactor. Helps yeast to survive in stress conditions. Increases yeast alcohol tolerance.
2. Zinc (Zn): Essential in yeast growth and in many enzymatic reactions.
3. Potassium (K): Cell need to use active transport mechanism assisted by potassium and potassium is associated to H+ transfer within the cell.
4. Manganese (Mn): the essential for growth and metabolism for brewing yeast.
5. Sulphur (S): Important for synthesis of certain amino acids, glutathione etc.
6. Calcium (Ca): Important in bottom fermenting yeast flocculation
7. Copper and iron (Cu, Fe): Important cofactors for yeast metabolism
8. Phosphorus (P): Essential in many structural molecules such as nucleic acids, ATP and etc.

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