Changes in bioavailability of zinc during malting process and wort production

Abstract Trace metals, particularly zinc, influence the growth and metabolism of yeast. In literature recommended concentration zinc in pitching wort is > 0.15 mg/L; lower concentrations cause fermentation problems reduce consequence final beer quality. The aim this study was exploration changes bioavailability (available zinc), which never considered before, mass balance total during malting process production. Therefore, work comprised two parts: (1) investigating effect malt modification on content of, respectively, produced depending by varying steeping degree (38–48%) (2) examining losses by-products (spent grain hot break) performing brewing trials up to wort. Zinc measured atomic absorption spectroscopy. We applied a specific extraction scheme evaluate first brewing-related samples. process, increased with greater level samples, although simultaneously. Spent primary loss by-product (98%) process. distribution binding forms break spent significantly altered an increase less water-soluble zinc.