Free Amino Nitrogen in Brewing

Hill, Annie E.; Stewart, Graham G.

doi:10.3390/fermentation5010022

Cited by 90 publications

(74 citation statements)

References 51 publications

(83 reference statements)

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“…Tests by Psota et al [48] demonstrated that the FAN content in sweet wort and grains is largely dependent on the year of barley growing (20%), the place of its growing (14%) and its variety (13%). Literature offers different recommended FAN levels for brewing wort [43]. In the case of Lt and Sc fermented samples, the obtained 130 to 140 mg/L is consistent with the minimum recommendations by Stewart et al [49] and Butzke [50] for worts with 10-12 • P extract.…”

Section: Fansupporting

confidence: 85%

“…In the wine industry, together with ammonium salts they are called YAN (yeast assimilable nitrogen). They can be also referred to as PAN (primary amino nitrogen), total usable nitrogen or usable nitrogen [42][43][44]. The FAN content in worts results from the barley malting process [45], mashing temperature profile [46,47] and content of nitrogen compounds in barley.…”

Section: Fanmentioning

confidence: 99%

“…In the case of Lt and Sc fermented samples, the obtained 130 to 140 mg/L is consistent with the minimum recommendations by Stewart et al [49] and Butzke [50] for worts with 10-12 • P extract. What is important for this paper is that these requirements [43] have been met both for the brewer's and wine yeasts ( Table 2). The lack of FAN in wort could cause slowed fermentation and poorer diacetyl reduction.…”

Section: Fanmentioning

confidence: 99%

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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Section: Fansupporting

confidence: 85%

Section: Fanmentioning

confidence: 99%

Section: Fanmentioning

confidence: 99%

See 1 more Smart Citation

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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“…Initial wort FAN content and the amino acid and ammonium ion equilibrium in the medium impact the formation of esters, aldehydes, VKD, superior alcohols and acids, as well as sulfur compounds. Even small differences in wort composition can exert signi cant effect on the avor of the resulting beer (Hill and Stewart 2019). According to Taylor et al (2013), andKobashi et al (2008), there is some indication that the differences in the free amino acid pro le of sorghum malt worts compared with barley malt worts could in uence beer avor by affecting yeast metabolism.…”

Section: Fermentation and Beer Parametersmentioning

confidence: 99%

Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten free lager beers

Rubio-Flores

García-Arellano

Pérez‐Carrillo

et al. 2020

Preprint

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Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculation. Worts adjusted to 15°Plato from the sorghum malt inoculated with 1% A. oryzae yielded 21.5% and 5 % more volume compared to sorghum malt and barley malt worts, respectively. The main fermentable carbohydrate in all worts was maltose. Glucose was present in higher amounts in both sorghum worts compared to barley malt worts. Sorghum-A. oryzae beer had similar specific gravity and alcohol compared to the barley malt beer. Sorghum-A. oryzae beer contained lower amounts of hydrogen sulphide, methanethiol, butanedione, and pentadione compared to barley malt beer. Sorghum-A. oryzae lager beer had similar yield and alcohol content compared to the barley malt beer but differed in color, key volatiles and aromatic compounds.

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“…Initial wort FAN content and the amino acid and ammonium ion equilibrium in the medium impact the formation of esters, aldehydes, VKD, superior alcohols and acids, as well as sulfur compounds. Even small differences in wort composition can exert significant effect on the flavor of the resulting beer (Hill et al 2019). According to Taylor et al (2013), andKobashi et al (2008), there is some indication that the differences in the free amino acid profile of sorghum malt worts compared with barley malt worts could influence beer flavor by affecting yeast metabolism.…”

Section: Fermentation and Beer Parametersmentioning

confidence: 99%

Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten free lager beers

Rubio-Flores

García-Arellano

Pérez‐Carrillo

et al. 2020

Preprint

View full text Add to dashboard Cite

Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculation. Worts adjusted to 15°Plato from the sorghum malt inoculated with 1% A. oryzae yielded 21.5% and 5% more volume compared to sorghum malt and barley malt worts, respectively. The main fermentable carbohydrate in all worts was maltose. Glucose was present in higher amounts in both sorghum worts compared to barley malt worts. Sorghum-A. oryzae beer had similar specific gravity and alcohol compared to the barley malt beer. Sorghum-A. oryzae beer contained lower amounts of hydrogen sulphide, methanethiol, butanedione, and pentadione compared to barley malt beer. Sorghum-A. oryzae lager beer had similar yield and alcohol content compared to the barley malt beer but differed in color, key volatiles and aromatic compounds.

show abstract

Free Amino Nitrogen in Brewing

Cited by 90 publications

References 51 publications

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten free lager beers

Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten free lager beers

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