Abstract

This study aimed to evaluate an alternative to reduce trihalomethane (THM) formation in brewing water. THM affects the organoleptic properties of water and, consequently, the produced beer. Water treatment based on common chemicals such as alum and free chlorine could potentially form THM. Therefore, we studied the replacement of chemicals used in water treatment: aluminum sulfate by a tannin-based coagulant and sodium hypochlorite by chlorine dioxide. Experimentally, jar tests were conducted, and the role of coagulants and oxidizing agents was evaluated for: the removal of apparent color, turbidity, natural organic matter (NOM) and microorganisms; the formation of trihalomethanes (THM); and the sensory quality of the water. Using tannin-based coagulant with chlorine dioxide was associated with the lowest THM in treated water (1.7 µg/L) and higher satisfaction in the sensory analysis. However, using these chemicals make the water treatment more expensive than the current strategy. Overall, using the tannin-based coagulant and chlorine dioxide treatment is an alternative to produce water with a lower THM concentration, better physical-chemical, and sensory quality. These findings motivate further brewing experiments and a deeper economics evaluation considering the process’s sustainability.

摘要

本研究旨在评估减少酿造水中三卤甲烷 (THM) 形成的替代方案。THM 会影响水的感官特性，从而影响生产的啤酒。基于常见化学品（如明矾和游离氯）的水处理可能会形成 THM。因此，我们研究了水处理中使用的化学品的替代品：硫酸铝被单宁基混凝剂替代，次氯酸钠被二氧化氯替代。在实验上，进行了罐试验，并评估了混凝剂和氧化剂的作用：去除表观颜色、浊度、天然有机物 (NOM) 和微生物；三卤甲烷（THM）的形成；和水的感官质量。使用含二氧化氯的单宁混凝剂与处理过的水的最低 THM 相关（1. 7 µg/L) 和更高的感官分析满意度。然而，使用这些化学品使水处理比目前的策略更昂贵。总体而言，使用基于单宁的混凝剂和二氧化氯处理是生产具有较低 THM 浓度、更好的物理化学和感官质量的水的替代方案。考虑到该过程的可持续性，这些发现激发了进一步的酿造实验和更深入的经济评估。