THE NITROGEN COMPOUNDS OF WORT AND BEER

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Abstract
In connection with work in progress on the nitrogenous constituents of wort and beer, a short description is given of published work on the regularities of general protein structure and on general protein properties. These properties depend on the large, colloidal, size of the molecules and on the modifying effect of complex acids associated with them, such as tannic and nucleic acids. Traces of certain nitrogen compounds function as “bios,” that is as vitamins essential for yeast growth and fermentation; but the major part of the simpler nitrogen compounds of wort function as nutrients for yeast by splitting to ammonia and an alcohol which is left in the beer. The consequences of this in relation to wort and beer are considered.

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