Abstract
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.
