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Potassium ions are actively transported into fermenting yeast cells where they neutralize charges on nucleic acids and proteins and contribute to osmoregulation.<ref name=hob/>
Potassium is required for yeast growth, and like [[magnesium]], is a yeast co-factor that is required at trace levels for satisfactory [[fermentation]]. Potassium is particularly necessary for the metabolism of [[carbohydrates]] and supports all [[enzymes|enzymatic]] reactions which proceed with ATP.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref>


Potassium (K<sup>+</sup>) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).<ref>White C. [https://www.jstrack.org/brewing/Yeast_nutrition_article.pdf Yeast nutrients make fermentations better.] White Labs. Accessed 2020.</ref>
Potassium (K<sup>+</sup>) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).<ref>White C. [https://www.jstrack.org/brewing/Yeast_nutrition_article.pdf Yeast nutrients make fermentations better.] White Labs. Accessed 2020.</ref>


Potassium ions can taste salty at concentrations greater than 500ppm. Wort and beer naturally have high levels of potassium (300-500ppm) contributed by the malt.
Potassium salts may be preferred vs sodium as a means of increasing anion (e.g. [[chloride]]) content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref><ref name=hob/>


Potassium salts may be preferred vs sodium as a means of increasing anion content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> However, your mileage may vary.
'''Beer potassium content:''' Beer tyically contains 300 to 500 mg/L potassium, which is naturally extracted from the [[malt]].<ref name=hob/>


Ions of K+, like Na+, can taste salty, but only at concentrations greater than 500 mg/L.16,18 The relatively high natural concentration of potassium in beer, some 300–500 mg/L,4,16 principally extracted from malt, is essentially flavor neutral and, as such, additions of KCl (rather than NaCl) may be preferred as a means of increasing the chloride content of beers, in order to influence perceived palate fullness.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> K+ is derived principally from malt.16 Potassium ions are actively transported into fermenting yeast cells where they neutralize charges on nucleic acids and proteins and contribute to osmoregulation.23
== Potential sources of potassium ==
* '''Brewing water''' - Tap water generally contains a negligible amount of potassium, around 2 mg/L.<ref>https://www.ncbi.nlm.nih.gov/books/NBK234935/</ref> A possible exception to this is water that has been run through a "water softener" using [[potassium chloride]].<ref>https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/potassium-background.pdf?sfvrsn=4542eda3_4</ref><ref>https://www.canada.ca/content/dam/canada/health-canada/migration/healthy-canadians/publications/healthy-living-vie-saine/water-potassium-eau/alt/water-potassium-eau-eng.pdf</ref>
* '''Grain''' - [[Malt]] is the primary source of potassium in wort and beer.<ref name=hob/>
* '''Salt additives''' - Brewers do not need to increase the potassium level of wort, although the brewing salts used to increase other minerals can contain potassium, such as [[potassium chloride]]


Like [[sodium]], potassium can create a "salty" flavor effect. Potassium is required for yeast growth, and like [[magnesium]], is a yeast co-factor that is required at trace levels for satisfactory [[fermentation]]. Potassium is particularly necessary for the metabolism of [[carbohydrates]] and supports all [[enzymes|enzymatic]] reactions which proceed with ATP. It is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes. A large amount of potassium (500–600 mg/L) is particularly interesting for the nutritional importance of beer. Due to an osmotic effect, a high potassium content promotes the elimination of [[sodium]] and [[chloride]]s and therefore helps body dehydration and demineralization (De Stefano and Montanari, 1996). It remains in the final product and accounts for 30% of the recommended daily amount, considering 1 L of medium alcoholic beer as an acceptable daily intake.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref>
== Effects of potassium ==
* '''Flavor''' - Potassium has no flavor at the concentrations normally found in beer.<ref name=hob/> However, it can taste salty (similar to [[sodium]]), but only at concentrations greater than 500 mg/L.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> It is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.<ref name=monmay/>


== See also ==
== See also ==
*[[Water]]
* [[Water]]


== References ==
== References ==
[[category:brewing chemistry]]
[[category:brewing chemistry]]

Revision as of 19:09, 26 April 2024

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Potassium ions are actively transported into fermenting yeast cells where they neutralize charges on nucleic acids and proteins and contribute to osmoregulation.[1]

Potassium is required for yeast growth, and like magnesium, is a yeast co-factor that is required at trace levels for satisfactory fermentation. Potassium is particularly necessary for the metabolism of carbohydrates and supports all enzymatic reactions which proceed with ATP.[2]

Potassium (K+) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).[3]

Potassium salts may be preferred vs sodium as a means of increasing anion (e.g. chloride) content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.[4][1]

Beer potassium content: Beer tyically contains 300 to 500 mg/L potassium, which is naturally extracted from the malt.[1]

Potential sources of potassium

  • Brewing water - Tap water generally contains a negligible amount of potassium, around 2 mg/L.[5] A possible exception to this is water that has been run through a "water softener" using potassium chloride.[6][7]
  • Grain - Malt is the primary source of potassium in wort and beer.[1]
  • Salt additives - Brewers do not need to increase the potassium level of wort, although the brewing salts used to increase other minerals can contain potassium, such as potassium chloride

Effects of potassium

  • Flavor - Potassium has no flavor at the concentrations normally found in beer.[1] However, it can taste salty (similar to sodium), but only at concentrations greater than 500 mg/L.[1] It is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.[2]

See also

References

  1. ↑ a b c d e f Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  2. ↑ a b Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
  3. ↑ White C. Yeast nutrients make fermentations better. White Labs. Accessed 2020.
  4. ↑ Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  5. ↑ https://www.ncbi.nlm.nih.gov/books/NBK234935/
  6. ↑ https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/potassium-background.pdf?sfvrsn=4542eda3_4
  7. ↑ https://www.canada.ca/content/dam/canada/health-canada/migration/healthy-canadians/publications/healthy-living-vie-saine/water-potassium-eau/alt/water-potassium-eau-eng.pdf
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