Kvasny Prum. 1960; 6(1): 3-6 | DOI: 10.18832/kp1960001

Albumins in bresing industry. I. nitrogenous components of barley and malt.Peer-reviewed article

M. KOTRLÁ-HAPALOVÁ

Turbidity of beer caused by nonbiological components is one of the most important problems to be solved by brewing industry. Its importance is enchanced by a steadily increasing proportion of bottled beer, by new materials introduced into the technologic schemes, new transport means and in the first line by more rigorous requirements of the consumers insisting on high quality and clear colour of beer. Nitrogenous components of barley and malt represent the major part of all non-biological turbidities. The series of articles will discuss the latest achievements of the research works in the field of biochemical transformations and chemical processes involving the said components in the various phases of brewing process.
(In Czech, English summary only)

Keywords: brewing industry, barley, malt, nitrogenous compounds

Published: January 1, 1960