Zinc problem solved ?
Zinc deficiency in pitched wort is a well-known and accepted problem in breweries. Zinc is an essential trace element for yeast and, in the normal course of events, assures an adequate yeast propagation.
In parallel to the increase in biomass, the activity of enzymes required for fermentation is influenced by zinc, and it affects also the spectrum of fermentation by-products.
Many technological attempts to provide sufficient zinc to the yeast have failed or have had very modest success up to now. Especially when operating within the framework of the Purity Law, this problem is very difficult to solve when remaining within legal limits. The addition of mineral zinc in the form of zinc sulphate or zinc chloride has become established in other countries.
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