Journal of Brewing and Distilling
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Article Number - 0A7CB9248727


Vol.5(2), pp. 10-17 , November 2014
DOI: 10.5897/JBD2014.0042
ISSN: 2141-2197



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.
  • Google Scholar
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.
  • Google Scholar
Eliana Flavia Camporese Sérvulo
  • Eliana Flavia Camporese Sérvulo
  • 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.
  • Google Scholar







 Received: 21 May 2014  Accepted: 04 November 2014  Published: 30 November 2014

Copyright © 2014 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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.
 

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APA Mathias, T. R. D. S., de Mello, P. P. M., & Sérvulo, E. F. C., (2014). Nitrogen compounds in brewing wort and beer: A review. Journal of Brewing and Distilling, 5(2), 10-17.
Chicago Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello and Eliana Flavia Camporese S&ervulo. "Nitrogen compounds in brewing wort and beer: A review." Journal of Brewing and Distilling 5, no. 2 (2014): 10-17.
MLA Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello and Eliana Flavia Camporese S&ervulo. "Nitrogen compounds in brewing wort and beer: A review." Journal of Brewing and Distilling 5.2 (2014): 10-17.
   
DOI 10.5897/JBD2014.0042
URL http://academicjournals.org/journal/JBD/article-abstract/0A7CB9248727

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