These are preliminary reports that have not been peer-reviewed. They should not be regarded as conclusive, guide clinical practice/health-related behavior, or be reported in news media as established information. For more information, please see our FAQs.
Preprints are manuscripts made publicly available before they have been submitted for formal peer review and publication. They might contain new research findings or data. Preprints can be a draft or final version of an author's research but must not have been accepted for publication at the time of submission.
submitted on 06.11.2019 and posted on 13.11.2019by Isaac Omari, Hannah Charnock, Alexa Fugina, Euan Thomson, J Scott McIndoe
impacts key processes in brewing including yeast metabolism and mash pH but is
typically overshadowed in brewing studies, owing to the established centrality
of calcium. Using flame atomic absorption spectroscopy (FAAS), we have
identified a 33.7% average increase in magnesium concentration in commercially
available beers brewed with 100% barley malt versus those brewed with adjunct
grains. Parallel analysis of brewing grains implicates rice in driving this
discrepancy. Given the known catalytic properties of magnesium, we investigated
its role in beer color development via Maillard chemistry using model systems
and wort (unfermented beer). Kinetic data were obtained by ultraviolet-visible
spectrometry and reaction species were identified by electrospray ionization
mass spectrometry. Magnesium accelerated Maillard chemistry in all systems in a
dose-dependent manner. It is proposed that magnesium inhibits water mobility
and serves as a Lewis acid catalyst to facilitate Maillard reactions.
Read the published paper
in Journal of the American Society of Brewing Chemists