The present work aims to study the quality of wort produced using fluoride containing mineral water. The results show that the mineral water has a negative impact on the enzymatic destruction of starch, proteins, color intensity and pH of the wort. The changes of pH during mashing process using tap and mineral water was studied. The lower acidity of wort obtained using mineral water didnât change during the brewing process. The fluoride content of beer is lower than 5 mg.L-1 when wort is produced using mineral and tap water in 1:1 ratio and citric acid for pH correction. At the same time, the final degree of fermentation, α-amine nitrogen content and the intensity of color of produced wort are close to the control sample. The changes in fluoride ion concentration are monitored using ion-selective potentiometry. The fluoride content is decreased from 5.7 to 4.75 mg.L-1, the most intense change is observed during the mashing process.
