Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing

13 November 2019, Version 1
This content is a preprint and has not undergone peer review at the time of posting.


Magnesium 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.


Maillard reaction

Supplementary materials



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