Table of Contents
Fermentation, Volume 5, Issue 1 (March 2019) – 29 articles
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Cover Story (view full-size image) The role of nitrogen components in brewing has long been recognised. The predominant raw material [...] Read more. The role of nitrogen components in brewing has long been recognised. The predominant raw material is malted barley, with wheat, maize (corn), rice, oats, and sorghum often used as an adjunct. The concentration and range of wort amino acids impacts on alcohol fermentation by yeast for the production of a plethora of flavour and aroma compounds in the final beer. Three elements regulate the nitrogen metabolism in brewer’s yeast: The enzymes responsible; permeases for the uptake of nitrogenous compounds; and factors that control the activity of enzymes and permeases. This review considers the particular contribution that wort nitrogenous components play in beer production during fermentation. View this paper.