Silicon and Beer

Authors

  • R. Cejnar Department of Biotechnology, Institute of Chemical Technology, Prague
  • P. Dostálek Department of Biotechnology, Institute of Chemical Technology, Prague

Keywords:

silicon, beer, hops, malt

Abstract

Silicon is an essential trace element, which is especially needed for the correct function of connective tissues. Beer is known as an excellent source of bioavailable Si. Its concentration in beer ranges from 10 to 50 mg l–1 depen­ding on the raw materials used and brewing technology. Generally, the Si content in beer rises with the original wort concentration. During the decoction mashing Si from malt is leached much more than in infusion.

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Published

2013-02-15

How to Cite

Cejnar, R., & Dostálek, P. (2013). Silicon and Beer. Chemické Listy, 107(2), 110–113. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/761

Issue

Vol. 107 No. 2 (2013)

Section

Articles

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