Kvasny Prum. 1972; 18(3): 55-58 | DOI: 10.18832/kp1972003

Role of amino acids in brewing processes and effects of the ganges of their composition.Peer-reviewed article

G. BASAŘOVÁ, I. ČERNÁ

The article deals with the results of recent research works into the role of amino acids in the brewing processes, with changes taking place in various stages of the technologic cycle and with their effects in the fermentation metabolism. Amino acids are classified two various criteria being applied viz: their amounts in wort and the rate in which they are assimilated by brewing yeast.
(In Czech, English summary only)

Keywords: beer, production, amino acids

Published: March 1, 1972