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THE INFLUENCE OF FREE ALPHA‐AMINO NITROGEN IN SORGHUM BEER FERMENTATIONS
Author(s) -
Pickerell A. T. W.
Publication year - 1986
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.2050-0416.1986.tb04455.x
Subject(s) - sorghum , fermentation , free amino nitrogen , sugar , food science , chemistry , brewing , sweet sorghum , agronomy , biology
The interactions of wort free α‐amino nitrogen (FAN) and sugar in sorghum beer fermentations were quantified and a simple equation derived. This equation describes the wort FAN demand as a function of the sugar concentration necessary to produce a fully fermented beer within 48 hours. The influence of wort FAN on sorghum beer fermentations had not been quantified so research was undertaken to define sorghum beer yeasts' requirement for wort FAN and the interactions that occur between wort FAN and sugar. Laboratory, sorghum malt and adjunct, worts mashed to cover a wide range of FAN and wort sugar concentrations, were fermented and analysed. The initial wort FAN affects the ethanol production rate, FAN uptake and sugar utilisation rates.