Free Amino Acids in Brewing Materials.

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Abstract
The free amino acids occurring in barley, malt, wort, beer and bottom yeast were detd. by paper partition chromatography. Among the 19 amino acids found was gamma-aminobutyric acid. Peptides have been found in malt, wort and yeast, but not in beer. During the first fermentation, asparagine, aspartic acid and threonine disappeared and a distinct decrease was observed in all basic amino acids and serine. After the 2d fermentation, the basic amino acids completely disappeared together with serine, leucine, isoleucine, phenylalanine and tyrosine.

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