Use of tannin-based coagulant and chlorine dioxide in treating brewing water: reduction of trihalomethanes and impact on physicochemical and sensory quality

Use of tannin-based coagulant and chlorine dioxide in treating brewing water: reduction of trihalomethanes and impact on physicochemical and sensory quality

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...

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Bibliographic Details
Published in:Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering Vol. 57; no. 10; pp. 858 - 868
Main Authors: Caon, Arliana, Conte, Gilmar, Skoronski, Everton
Format: Journal Article
Language:English
Published: Philadelphia Taylor & Francis 2022
Taylor & Francis Ltd
Subjects:
Alum
Aluminum
Aluminum sulfate
Beer
Brewing
Chemicals
chlorination
Chlorine
Chlorine dioxide
Coagulants
Disinfection by-products
Jar tests
Microorganisms
Organic matter
Organoleptic properties
Oxidation
Oxidizing agents
plant-based coagulant
sensory analysis
Sensory evaluation
Sensory properties
Sodium hypochlorite
Tannins
Treated water
Trihalomethanes
Turbidity
water quality
Water treatment
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Summary: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.
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ISSN:1093-4529
1532-4117
DOI:10.1080/10934529.2022.2123186