Kvasny Prumysl, 1973 (vol. 19), issue 4

Effects of sugar substituting malt upon the fermentation prosess.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ, J. ŠTICHAUER

Kvasny Prum. 1973; 19(4): 73-75 | DOI: 10.18832/kp1973005  

If a substantial part of roughly crushed malt grist is substituted with sugar, the surrogate may reduce the proportion of amino nitrogen in wort to the level prohibiting normal fermentation. The low percentage of amino nitrogen slows down both main fermentation and after fermentation, deteriorates sedimentation and makes impossible full utilization fermenting power of yeast. Whenever the percentage of amino nitrogen is too low, yeast appears in cover. There is marked difference between the apparent and attainable degrees of fermentation. All the menthioned irregularities emerge, if the amount of amino nitrogen - determined by ninhydrid method - is...