THE RELATIVE CONTRIBUTIONS TO WORT NITROGEN OF NITROGENOUS SUBSTANCES SOLUBILIZED DURING MALTING AND MASHING
Open Access
- 2 January 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (1) , 39-42
- https://doi.org/10.1002/j.2050-0416.1971.tb03352.x
Abstract
Treatment of ground malt with boiling ethanol fails to inactivate proteolytic and amylolytic enzymes completely, whereas boiling aqueous ethanol (80% v/v) is effective. Proteolytic activity during infusion mashing of all-malt grists is responsible for the production of nearly half of the nitrogenous compounds and amino nitrogen of wort. The percentage of the nitrogen solubilized during malting and mashing which consists of amino nitrogen is almost identical in the two processes.Keywords
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