Kvasny Prum. 1977; 23(10): 217-221 | DOI: 10.18832/kp1977035

Technologic methods used in GDR to control the concentration of α-amino Nitrogen in wort.Peer-reviewed article

G. ANNEMÜLLER

Amino acids are - beside sugars - the most important nutrients of yeast being the simplest material building the yeast cells. They play an active role in metabolism of yeast and are also principal substances in the synthesis of proteins and enzymes. Consequently they determine the course of metabolism in yeast. Synthesis and fission of amino acids are closely connected with te formation of fermentation by-products as e.g. higher alcohols, diketones and esters. Results of experiments carried out with fermentation and after-fermentation in large capacity tuns show, that both fermentation and maturing processes depend largely upon the concentration of α-amino nitrogen in wort. It has been found that the concentration of α-amino nitrogen must be kept at least at 200 mg per 1 l (EBC - ninhydrin). If some problems related to fermentation, after-fermentation and quality of final product arise, it is necessary to supplement routine checks with the determination of α-amino nitrogen concentration in wort. Evaluating his own laboratory experiments and the results achieved in a pilot plant the author - taking into account conditions in breweries in GDR and their equipment - suggests some measures, which could betaken to control the concentration of α-amino nitrogen in wort. Generally it depends on the following factors: composition of ingredients, quality of malt as well as of surrogates, efficiency of enzymatic preparation ( Brauereienzyme, GDR) and intensity of mashing processes. Breweries have been given appropriate instructions.(In Czech, English summary only)

Keywords: wort, α-amino Nitrogen, technology

Published: October 1, 1977