Kvasny Prum. 1960; 6(2): 25-29 | DOI: 10.18832/kp1960006

Role of albumin in brewing. Part 2: nitrogenous substances in individual phases of brewing process.Peer-reviewed article

M. KOTRLÁ-HAPALOVÁ

The first part of the study [Kvasný průmysl 6, 3 (1960)] dealt with nitrogenous components of barley and malt, which - according to the results of recent research works - constitute the substantial proportion in every beer spoiling turbidity of non-biological character. In the present, 2-nd part the author discusses biochemical transformations and chemical reactions in which nitrogenous components take part in various forms depending on the stage of the brewing process. The author describes briefly characteristic features of non-biologic turbidities and explains their causes in relation to albuminous fraction present in beer.
(In Czech, English summary only)

Keywords: brewing industry, albumins, nitrogenous substances, brewing process, turbidity

Published: February 1, 1960