Kvasny Prum. 1972; 18(7): 145-150 | DOI: 10.18832/kp1972011

What conclusions can be derived analyses of amino acids and amino nitrogen during brewing process.Peer-reviewed article

G. BASAŘOVÁ, I. ČERNÁ

The results of comprehensive experimental research work confirm that amino acids have important, manysided effects both on breweing technology and the quality of beer. If the proportion of surrogates., i.e. of grain used without previous malting, is  high, the required amount of amino nitrogen in wort can be secured by adding into it suitable enzymatic preparations while it is  being hopped. For smooth fermentation it is necessary to keep the concentration of amino nitrogen in wort fot the  10° cask beer at 130-180 mg per1 literand in wort for the 12°beer at 220-250 mg per1 liter. The figures are indicated for wort containing sufficient percentage of fermentable sugars ad appropriate composition of amino acids. An exceptional position among amino acids, which play some roles in brewing processes, has proline. Proline takes no part in the fermentation metabolism. If the amount of proline in wort for the  10° cask beer is lower than 30 mg per 100 ml the corresponding minimum value for the 12° beer being 35-48 mg per 100 ml, it can be reasonably supposed, that the malt was of inferior quality. An extremely low amount of proline is generally due to high proportions of surrogates, i.e. sugar and non malted grain. By determining the concentration of amino nitrogen in wort it is possible to detect real causes of poor fermentation which is frequently attributed to the low quality of yeast.
(In Czech, English summary only)

Keywords: beer, process, amino acids, amino nitrogen

Published: July 1, 1972