The importance of free amino nitrogen in wort and beer

Anne Elizabeth Hill, Graham Stewart

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    Abstract

    Supplementation of wort (15°P containing 30% very-high-maltose
    [VHM] syrup) was carried out with five times the natural wort concentration
    of L-lysine or L-methionine. Control lager fermentations
    reached target specific gravity (sp gr) within 96 h, while wort supplemented
    with either methionine or lysine resulted in fermentations that
    achieved completion within 103 and 48 h, respectively. The vicinal
    diketone (VDK) concentration in the fermented wort with added lysine
    was greater compared with that generated at the end of control
    fermentations. The VDK levels present at the end of fermentations
    with supplemented methionine were lower than the levels at the end
    of the control fermentations.
    Original languageEnglish
    Pages (from-to)113-116
    Number of pages4
    JournalTechnical Quarterly
    Volume42
    Issue number2
    Publication statusPublished - 2005

    Keywords

    • amino acids, ammonia, fermentation performance, free amino nitrogen, vicinal diketones, wort supplementations

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