Premium
THE RELATIVE CONTRIBUTIONS TO WORT NITROGEN OF NITROGENOUS SUBSTANCES SOLUBILIZED DURING MALTING AND MASHING
Author(s) -
Barrett J.,
Kirsop B. H.
Publication year - 1971
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.2050-0416.1971.tb03352.x
Subject(s) - mashing , chemistry , nitrogen , boiling , solubilization , ethanol , food science , brewing , chromatography , enzyme , amino acid , biochemistry , organic chemistry , fermentation
Treatment of ground malt with boiling ethanol fails to inactivate proteolytic and amylolytic enzymes completely, whereas boiling aqueous ethanol (80% v/v) is effective. Proteolytic activity during infusion mashing of all‐malt grists is responsible for the production of nearly half of the nitrogenous compounds and amino nitrogen of wort. The percentage of the nitrogen solubilized during malting and mashing which consists of amino nitrogen is almost identical in the two processes.