Considerations for future water systems.

van Gheluwe, G. Bendiak, D.S. and Morrison, N.M.

Abstract
The most appropriate brewing water treatments with regard to disinfection and removal of taste and colour-producing compounds are reviewed and discussed. It is advisable to significantly reduce the amount of organic precursors and pollutants in raw water by using coagulation techniques, ozone treatment or chlorine dioxide treatment. Delaying chlorine addition until pre-purification has taken place considerably reduces the formation of trihalomethanes produced from organic precursors. It also reduces the amount of chlorine required and extends the activity over a longer period. Carbon purifiers are ideal for removing traces of chlorine and other by products. Granular active carbon purifiers are ideal in instances where the "loading-on" of organics and chlorine is not excessive. The dose of powdered active carbon can be varied depending on the desired quality. The choice of combination treatment processes will depend on the characteristics of the raw-water supply. 38 refs.
Keywords: activated carbon brewing industry brewing liquor coagulation chlorination ozone water quality water treatment