SYSTEM OF WORT ANALYSIS. IV: THE ESTIMATION OF THE TRUE PROTEIN NITROGEN OF WORTS AND BEERS

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Abstract
A method is given in which wort or beer is heated with sufficient sodium nitrite and acetic acid to deaminate the nitrogen compounds present. On cooling a precipitate forms which, the experiments suggest, represents the true protein* present, since it appears to correspond to the albumin and globulin of barley extracts and to include the nitrogen compounds of wort which are coagulable by boiling. It is possible that the amount of this fraction bears a relation to non-biological haze, while a subsequent paper suggests an important effect on fermentation. The results indicate that boiling conditions play an important part in controlling the amount, as also may the amount of tannin in hops and fermentation conditions.

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