in Wort prior to Pitching
• The nitrogenous constituents of wort include
amino acids, peptides, polypeptides, proteins, nucleic acids and
their degradation products.
• Some of these nitrogenous constituents are essential factors for
yeast growth during fermentation and wort must contain an adequate
• Most proteins are not assimilated during fermentation although
some may be precipitated and adhere to the yeast. Excessive levels
of proteins in beer can lead to fining problems.
Range of Values
• Levels of total soluble nitrogen constituents
should be in the ranges 600 - 900 mg per litre (at 1040°) for wort
containing adjunct and 750 - 1000 mg per litre for an all-malt wort.
Values are measured in the brewery and calculated to 1040° (see
Appendix 3).• For free amino nitrogen, the target is 160 - 190mg
per litre (measured in the brewery and calculated to 1040°). At
levels below 160mg per litre there may be problems with sticking
fermentations. Beers with high levels of free amino nitrogen constituents
are prone to infection by micro-organisms.
• Protein is coagulated in wort boiling, the amount
coagulated depends on the pH and the duration and vigour of the
• The protein content of wort is measured at existing
gravity (Institute of Brewing Recommended Method 2·9) using the
Kjeldahl method and the value adjusted to 1040° (see Appendix 3).
• Free amino nitrogen is measured by the Institute of Brewing Recommended
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