Premium
WORT FERMENTABILITY: STUDIES ON ASSIMILABLE NITROGEN
Author(s) -
Curtis N. S.,
Lever Brenda M.
Publication year - 1955
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.2050-0416.1955.tb02814.x
Subject(s) - food science , chemistry , nitrogen , organic chemistry
Under certain conditions, a reduction in the percentage of extract derived from malt can result in less fermentable worts. This does not appear to be due to a vitamin deficiency, but may be connected with the nitrogen content of the wort. The fermentability of worts grossly deficient in assimilable nitrogen has been improved by the addition of casein hydrolysate or of ammonium sulphate. The former increased yeast reproduction, explaining the improved attenuation obtained; the latter did not affect yeast reproduction but improved attenuation, possibly by delaying yeast flocculation. Both types of addition have, on occasion, reduced the amount of yeast rising to the surface and both may, therefore, have affected yeast flocculation. The effect of casein hydrolysate would not appear to be due to any specific amino acid. The concentrations in wort of α‐amino nitrogen, of crystalloid nitrogen, of protein nitrogen and of total nitrogen, have been determined, but no relationship has been found to exist between the figures obtained and the attenuation reached.