Nitrate Mass-Balance in the Brewing Industry

摘要: SUMMARY The increase of nitrate in water and cultivated plants is due to intensive agricultural practice so as raise the yield. Nitrogen beside potassium phosphates fertilizers are applied an uncontrolled manner fields. consequences contamination many ground sources. brewing may contain high levels nitrate, above 50 mg/1 should be reduced. Hops important raw-material which reaches 2-18 g/kg nitrate. Brewing liquor hops main sources final beer. Techniques reduce concentration industry available. Nitrate converted into nitrite by specific microorganisms. Nitrite very reactive can interact with amino compounds nitrosation form N-nitroso-compounds. Analytical procedures for determination were modernized calorimetric methods replaced HPLC enzymic procedures. In this study, malt, hop, wort beer was determined a reversed-phase ionic procedure using dynamically coated stationary phase. separation from other matrice constituents without interferences.