Abstract
The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown at four different testing sites for a three-year period. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site, (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.
Highlights
Quality of malt has a significant effect on the brewing process and the final product quality
free amino nitrogen (FAN) content in sweet wort is mainly affected by the malting technology used, content of nitrogenous substances in non-malted barley grain and variety
The free amino nitrogen content was studied in the sweet wort made from these varieties
Summary
Quality of malt has a significant effect on the brewing process and the final product quality. Most of the characters assessed in malt, and namely sweet wort, can be split into three groups. These characters describe the result of the activity of cytolytic, proteolytic and amylolytic enzymes. Proteolytic modification describes degradation of nitrogenous substances and their conversion to low-, medium- and high-molecular soluble forms. Too low degradation of nitrogenous substances causes insufficient supply of yeast with nitrogen compounds, which results in insufficient yeast proliferation and formation of undesirable fermentation by-products (eg diacetyl). The lack of high molecular weight proteins as well as the excess of medium-molecular compounds and amino acids lysine, arginine and histidine has a negative effect on foam stability. Sweet worts and beers made from over-modified malts are more intense in colour (Back, 2005)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
