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A SYSTEM OF WORT ANALYSIS
Author(s) -
Bishop L. R.
Publication year - 1943
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1943.tb01240.x
Subject(s) - brewing , fermentation , composition (language) , food science , computer science , biochemical engineering , chemistry , engineering , philosophy , linguistics
Although a number of methods are available, it can be said that the methods of wort analysis at present in use serve as incomplete or unreliable guides to the carbohydrate and nitrogen composition of brewery worts. An attempt has therefore been made to revise and co‐ordinate the methods in use, and to find new ones where necessary. In this Introduction the deficiencies of existing wort analysis methods are considered and an outline is given of the general method of study adopted in this series of papers. Two types of method have been sought, (a) standard or fermentation methods, (b) chemical methods. The latter are more rapid, and where possible have been checked against exceptional wort compositions, against one another and against the fermentation methods. In this way it had proved possible to estimate with reasonable accuracy the carbohydrate and nitrogen composition of worts. It is considered that control of wort composition by these methods should assist in avoiding technical difficulties in the brewing process.