Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic | Zendy

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Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic

Author(s) -

Vratislav PSOTA

Publication year - 2019

Publication title -

kvasny prumysl

Language(s) - English

Resource type - Journals

eISSN - 2570-8619

pISSN - 0023-5830

DOI - 10.18832/kp2019.65.142

Subject(s) - nitrogen , chemistry , horticulture , zoology , mathematics , botany , biology , organic chemistry

The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown at four different testing sites for a three-year period. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site, (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.

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