Water Source Analysis for Birra Peja: Focus on Physicochemical Attributes

• Autorzy: Elshani Arsim , Loshi Indrit , Pehlivani Kastriot , Zhara Afrore

Identyfikatory

DOI

10.12912/27197050/172072

• Języki publikacji: EN

Abstrakty

EN

The study aims to determine whether the physicochemical attributes of different water sources, including the karstic spring of Radavc and three boreholes, meet the established brewing water quality standards and guidelines. This investigation also seeks to understand how the mineral composition of the water may impact the flavor profile and brewing efficiency of the beer produced by the brewery. In essence, the problem revolves around ensuring the availability of high-quality water for beer production and optimizing brewing processes based on water characteristics. These results indicate that the water from the Drini Bardhë source exhibits superior quality compared to the well water. Specifically, the Drini Bardhë water displays favourable pH levels and mineral content suitable for drinking water. However, the well water samples exhibit higher iron concentrations, potentially impacting the taste of the final products. Despite this, all samples show low levels of total coliforms, meeting the World Health Organization’s safety standards for consumption and production processes. Overall, this study emphasizes the significance of understanding the physicochemical attributes of water sources for breweries like Birra Peja. By tailoring water treatment and modification approaches based on these attributes, breweries can enhance brewing efficiency, consistency, and the final product’s sensory characteristics. This research contributes to the broader knowledge of water quality’s role in the brewing industry and provides valuable insights for optimizing beer production processes.

Słowa kluczowe

EN

beer production; brewing; physicochemical analysis; Radavc; karst spring; water quality

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2023
• Tom: Vol. 24, iss. 8
• Strony: 194--201
• Opis fizyczny: Bibliogr. 23 poz., rys., tab.

Twórcy

autor

Elshani Arsim

• Department of Food Technology, Agribusiness Faculty, University of Haxhi Zeka, Uck No.1, 30000 Peja, Kosovo

• https://orcid.org/0000-0002-1567-5233

autor

Loshi Indrit

• Department of Food Technology, Agribusiness Faculty, University of Haxhi Zeka, Uck No.1, 30000 Peja, Kosovo

• https://orcid.org/0009-0003-0566-7445

autor

Pehlivani Kastriot

• Department of Food Technology, Agribusiness Faculty, University of Haxhi Zeka, Uck No.1, 30000 Peja, Kosovo

• https://orcid.org/0000-0002-5672-2075

autor

Zhara Afrore

• Beer Production, j.s.c. Birra Peja, Nexhdet Basha 160, 30000 Peja, Kosovo

• https://orcid.org/0009-0008-1632-4989

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