Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic

  • Vratislav Psota Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic
Keywords: barley, sweet wort, FAN, free amino nitrogen, malting quality

Abstract

The effect of the variety on the free amino nitrogen (FAN) content in wort was studied in the set of 24 varieties grown at four different testing sites for a three-year period. FAN was determined by the EBC 4.10 method. The highest average FAN was exhibited by the variety KWS Amadora (193 mg/l). The content of FAN was mostly affected by the year (24%), followed by the site, (15%); the effect of the variety was the lowest (13%). Nearly 50% of the samples exhibited low FAN, slightly over 40% of the samples had medium FAN and 12% of the samples exhibited high FAN.

Published
2019-08-15
How to Cite
Psota, V. (2019). Free amino nitrogen in sweet wort made from barley varieties tested in the Czech Republic. KVASNÝ PRŮMYSL, 65(4), 142–148. https://doi.org/10.18832/kp2019.65.142
Section
Articles