influence of free alpha-amino nitrogen in sorghum beer fermentations

The interactions of wort free α‐amino nitrogen (FAN) and sugar in sorghum beer fermentations were quantified and a simple equation derived. This equation describes the wort FAN demand as a function of the sugar concentration necessary to produce a fully fermented beer within 48 hours. The influence...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1986-11, Vol.92 (6), p.568-571
Main Author: Pickerell, A.T.W
Format: Article
Language:English
Subjects:
beer sorghum
Beers
Biological and medical sciences
Biotechnology
crushers
fermentation
Fermented food industries
Food industries
Food processing
Free α-amino nitrogen
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
nitrogen
sorghum beer
wort sugar
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Summary:The interactions of wort free α‐amino nitrogen (FAN) and sugar in sorghum beer fermentations were quantified and a simple equation derived. This equation describes the wort FAN demand as a function of the sugar concentration necessary to produce a fully fermented beer within 48 hours. The influence of wort FAN on sorghum beer fermentations had not been quantified so research was undertaken to define sorghum beer yeasts' requirement for wort FAN and the interactions that occur between wort FAN and sugar. Laboratory, sorghum malt and adjunct, worts mashed to cover a wide range of FAN and wort sugar concentrations, were fermented and analysed. The initial wort FAN affects the ethanol production rate, FAN uptake and sugar utilisation rates.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1986.tb04455.x