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NICOTINIC ACID IN THE MATERIALS AND PROCESS OF BREWING
Author(s) -
Norris F. W.
Publication year - 1945
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.2050-0416.1945.tb01558.x
Subject(s) - nicotinic agonist , brewing , niacin , food science , fermentation , yeast , chemistry , nicotinic acids , biochemistry , receptor
Nicotinic acid, niacin, the pellagra‐preventing factor and an important constituent of co‐zymase, is another member of the B 2 complex of vitamins. It has been determined in barley, malt, worts, yeasts and finished beers by a microbiological method. This method, after extended tests, has been found to give reliable results, checked by collaborative studies with other workers. The results indicate) that the finished beer derives its nicotinic acid from the barley and malt used, and not from the activity of yeast during fermentation. Barley contains nicotinic acid, and more is formed during germination. A large proportion of the nicotinic acid in the malt passes into the wort, and the yeast in fermentation appears to take up little, if any, of the nicotinic acid in the wort. In finished beers, the content of nicotinic acid may be very roughly assessed, in micrograms per I ml., at one‐sixth of the number of degrees of original gravity. A modest daily consumption of beer would supply a fair proportion of the daily intake of nicotinic acid necessary for health.