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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