The Impact of Wort Composition, pH, Iron, and Chelators on Beer Taste Over Time

This study investigates how various factors in the beer-making process, including wort composition, pH, iron, and chelators, influence beer taste over time. By using a control beer and testing individual variables, we aim to determine their specific effects on flavor development. Our experiments focus on iron at a concentration of 250 mg/L and taurine at 350 µM to assess their impact on beer quality.