{"id":155456,"date":"2019-09-09T10:00:36","date_gmt":"2019-09-09T10:00:36","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/limportance-de-la-qualite-de-leau-dans-la-biere\/"},"modified":"2023-12-12T23:50:50","modified_gmt":"2023-12-12T23:50:50","slug":"limportance-de-la-qualite-de-leau-dans-la-biere","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/limportance-de-la-qualite-de-leau-dans-la-biere\/","title":{"rendered":"L’Importance de la qualit\u00e9 de l’eau dans la bi\u00e8re"},"content":{"rendered":"\t\t
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Comprendre la qualit\u00e9 de l’eau de d\u00e9part d’un brassin est essentiel pour d\u00e9terminer le processus de brassage qui sera suivi. Cela inclut l’utilisation ou non d’un syst\u00e8me d’osmose inverse, les produits chimiques \u00e0 ajouter et leur quantit\u00e9, la mani\u00e8re dont les grains affecteront le pH de l’eau et si les eaux us\u00e9es produites doivent \u00eatre trait\u00e9es.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Au c\u0153ur de chaque bi\u00e8re froide se trouve la plus grande ressource au monde, l’eau. Cela affecte non seulement la saveur, mais aussi la quantit\u00e9 de produits chimiques n\u00e9cessaire pour atteindre le pH de 5,2 dans la pur\u00e9e, et tout au long du processus de brassage. Comprendre la qualit\u00e9 de l’eau de d\u00e9part d’un brassin est essentiel pour d\u00e9terminer le processus de brassage qui sera suivi. Cela inclut l’utilisation ou non d’un syst\u00e8me d’osmose inverse, les produits chimiques \u00e0 ajouter et leur quantit\u00e9, la mani\u00e8re dont les grains affecteront le pH de l’eau et si les eaux us\u00e9es produites doivent \u00eatre trait\u00e9es.<\/p><\/blockquote>\n

Vous trouverez ci-dessous quelques-uns des points de contr\u00f4le critiques pour l’eau de brassage, pourquoi ils sont importants et comment vous pouvez les tester.<\/p>\n

pH
\nLe pH \u00e9tant le fondement de toutes les bi\u00e8res, comprendre le pH de d\u00e9part de votre eau vous aidera \u00e0 comprendre quel processus vous devez suivre pour atteindre le pH id\u00e9al de 5,2 dans votre mo\u00fbt. Dans certains cas, la combinaison des grains acides et de l’eau pourra \u00e0 elle seule y parvenir. Dans d’autres cas, de l’acide lactique peut \u00eatre ajout\u00e9 pour aider \u00e0 r\u00e9duire le pH. Le pH peut \u00eatre test\u00e9 num\u00e9riquement de trois mani\u00e8res\u00a0:<\/p>\n

Alcalinit\u00e9
\nATTENTION : l’alcalinit\u00e9 et le pH ne sont pas les m\u00eames. Le pH est la quantit\u00e9 d’acide ou de base pr\u00e9sente dans un \u00e9chantillon et l’alcalinit\u00e9 est la force de ces bases. Lorsque vous commencez \u00e0 ajuster votre pH pendant le brassage, il est important de comprendre la capacit\u00e9 tampon de votre eau. Par exemple, 5 ml d’acide lactique dans une eau faiblement alcaline peuvent suffire pour ajuster le pH. Cependant, dans l’eau avec une alcalinit\u00e9 \u00e9lev\u00e9e, cela peut ne pas ajuster du tout le pH. Parfois, un brasseur ajoutera un produit chimique de base (tel que NaOH) pour cr\u00e9er une capacit\u00e9 tampon \u00e0 conserver pendant le reste du processus de brassage. Voici trois fa\u00e7ons de mesurer l’alcalinit\u00e9\u00a0:<\/p>\n

Duret\u00e9
\nLa duret\u00e9 de l’eau fait r\u00e9f\u00e9rence \u00e0 la quantit\u00e9 de carbonate de calcium pr\u00e9sente. Ceci est important pour la bi\u00e8re pour plusieurs raisons. Pour commencer, le carbonate de calcium peut entra\u00eener de la rouille et de la corrosion, ce que vous ne voulez pas voir appara\u00eetre dans vos tuyaux de transfert. Deuxi\u00e8mement, l’eau dure a non seulement une texture diff\u00e9rente, mais elle a \u00e9galement un impact gustatif distinct qui aura un impact n\u00e9gatif sur une bi\u00e8re. Comme l’alcalinit\u00e9, vous pouvez mesurer la duret\u00e9 via les \u00e9l\u00e9ments suivants\u00a0:<\/p>\n

D’autres param\u00e8tres sont \u00e9galement pertinents dans les tests de qualit\u00e9 de l’eau, en fonction de la source d’eau de la brasserie et des probl\u00e8mes courants. Ceux-ci peuvent inclure le chlore, le fer et d’autres m\u00e9taux. La plupart de ces param\u00e8tres peuvent \u00e9galement \u00eatre mesur\u00e9s \u00e0 l’aide d’un colorim\u00e8tre Checker ou d’un titreur. Bien que les besoins en mati\u00e8re d’analyse de l’eau diff\u00e8rent pour chaque brasserie, il est important de savoir quels tests vous pouvez mettre en \u0153uvre pour am\u00e9liorer la qualit\u00e9 de votre bi\u00e8re et \u00e9conomiser des produits chimiques, du temps et de l’argent.<\/p>\n

Bien que les besoins en mati\u00e8re d’analyse de l’eau diff\u00e8rent pour chaque brasserie, il est important de savoir quels tests vous pouvez mettre en \u0153uvre pour am\u00e9liorer la qualit\u00e9 de votre bi\u00e8re et \u00e9conomiser des produits chimiques, du temps et de l’argent.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Comprendre la qualit\u00e9 de l’eau de d\u00e9part d’un brassin est essentiel pour d\u00e9terminer le processus […]<\/p>\n","protected":false},"author":14,"featured_media":4863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[561],"tags":[474],"class_list":["post-155456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boisson","tag-qualite-deau"],"yoast_head":"\nL'Importance de la qualit\u00e9 de l'eau dans la bi\u00e8re - 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