Use of tannin-based coagulant and chlorine dioxide in treating brewing water: reduction of trihalomethanes and impact on physicochemical and sensory quality.

This study aimed to evaluate an alternative to reduce trihalomethane (THM) formation in brewing water. THM affects the organoleptic properties of water and, consequently, the produced beer. Water treatment based on common chemicals such as alum and free chlorine could potentially form THM.