An Analysis Of The Groundwater Characteristics Of Henan Jinxing Brewery And The Influencing Factors Of Beer Taste And Water Quality

Following the improvement of living standard,People have strict requirements for food quality.Groundwater is important for industry,agriculture and urban life,and is also a necessary raw material for making beer in some areas.After its quality meets the national standards of breweries,the ionic concentration of groundwater can affect the flavor of the beer at all times.From the perspective of environmental geology,the thesis discusses the available groundwater resources in Jiaozuo,Henan province and how the changes of ionic concentration of groundwater impact on the taste of beer in a brewery of in Boai County.?1?The thesis described the hydrogeology conditions of the area where the brewery is located,and studied the distribution of underground aquifer and its lithology,thickness,the water-abundance characteristics,and also analyzed the quality,recharge,runoff and discharge of groundwater and its dynamic changes.?2?The comprehensive index method and fuzzy mathematics method are used to evaluate the environmental quality of groundwater in Boai County.It is concluded that the quality of groundwater in beer plant is grade one,which is better than the requirement of standard.?3?By collecting the geographical conditions and hydro-geological data of the study area,the author used the Borehole module in GMS software to construct a 3D model,and the MODFLOW module to construct a groundwater flow model in the study area.The accuracy of models meet the requirements after verification,so the models can be used to simulate the dynamic characteristics of groundwater flow.Using numerical method and regression analysis method to calculate and analyze the allowable exploitation capacity and reserves of deep groundwater in the study area,the thesis concluded that the allowable pump output of deep groundwater in the study area is 1.12×10⁵m3/d,and the total storage capacity of groundwater in Boai County is 2.114×10⁸m³.?4?The investigation shows that the water used in the brewery is medium and deep confined water.Using SPSS data processing software to analyze the principal components of several flavor representative substances,the thesis concluded that the inorganic ions,high alcohols,esters and organic acids together can be the evaluation index of beer flavor,which are the general supplement to the comprehensive evaluation of beer flavor.When the dilution rate is fixed,the ionic concentration of water becomes the most favorable way to modify the taste.After conducting a large number of experiments,the thesis had concluded that when the beer was diluted from high concentration 12°P to finished beer 8°P,the better dilution water ratio was 12%of the groundwater with 88%reverse osmosis water,and the ionic concentration of the groundwater was K⁺4.56 mg/L,Mg²⁺1.86mg/L,Na⁺12.14mg/L,Ga⁺6.05mg/L,Cl^-6.05mg/L,conductivity 0.199 ms/cm.