Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 25

Review

Nitrogen compounds in brewing wort and beer: A review

Thiago Rocha dos Santos Mathias*
  • Thiago Rocha dos Santos Mathias*
  • Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro. Athos da Silveira Ramos, 149, ZIP CODE 21941-909, Rio de Janeiro, RJ, Brazil.
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Pedro Paulo Moretzsohn de Mello
  • Pedro Paulo Moretzsohn de Mello
  • Technology Center of Food and Beverage - SENAI, Nilo Pecanha Street, 85, ZIP CODE 27700-000, Vassouras, Rio de Janeiro, RJ, Brazil.
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Eliana Flavia Camporese SÚrvulo
  • Eliana Flavia Camporese SÚrvulo
  • Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro. Athos da Silveira Ramos, 149, ZIP CODE 21941-909, Rio de Janeiro, RJ, Brazil.
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  •  Received: 21 May 2014
  •  Accepted: 04 November 2014
  •  Published: 30 November 2014

Abstract

Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt, hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort composition depends on the quality and type of raw materials used, as well as the control of the various processing steps. Wort composition also depends on the concentration and profile of nitrogen compounds, such as proteins, polypeptides and amino acids. In general, it has significant influence on the entire process and on the quality of the beer produced, especially color, texture, turbidity, foam formation, CO2 retention and microbial nutrition. This paper presents a review of nitrogen composition in brewing wort, its influence on brewing and the quality of the final product during its storage period.
 
Key words: Nitrogen compounds, protein, beer, beer quality, wort composition.