Abstract
The water obtained by reverse osmosis was studied and the method of regulating the composition of its ions, necessary for the use of this water in the mashing process in order to obtain high-quality beer, was considered. The influence of mash water ions on beer quality indicators was studied. It was found that the concentrations of individual ions in water have the greatest effect on the organoleptic parameters of the finished drink and especially on the hop bitterness. It was studied that the increase in the ratio of cations Ca2+/Na+ and sulfates and chlorides SO42-/Cl- in mash water has a positive effect on the organoleptic and quality parameters of beer.
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